Process for preparing natural benzaldehyde and acetaldehyde natural benzaldehyde and acetaldehyde compositions, products produced thereby and organoleptic utilities therefor

ABSTRACT

Described is a process for preparing natural benzaldehyde and acetaldehyde and compositions of matter containing natural benzaldehyde and acetaldehyde as well as products produced thereby and organoleptic utilities thereof, which process comprises the step of contacting with base naturally occurring cinnamaldehyde or a natural product rich in cinnamaldehyde such as Ceylon oil of cinnamon, Ceylon cinnamon bark, Saigon cinnamon bark, cassia oil, Ceylon cinnamon quills, cinnamon leaf oil, oil of cinnamon Madagascar or the like according to the reaction: ##STR1## the reaction taking place in aqueous media and in the presence of a food grade or natural nonionic emulsifier, preferably a nonionic sorbitan derivative emulsifying agent and in the absence of any other reagents.

This is a divisional of application Ser. No. 896,174, filed 8/13/86,U.S. Pat. No. 4,683,342, which, in turn, is a continuation-in-part ofapplication for U.S. Pat. No. 780,298 filed on 9/26/85, now U.S. Pat.No. 4,617,419 issued on Oct. 14, 1986.

BACKGROUND OF THE INVENTION

A major use of natural benzaldehyde is an ingredient in "natural" cherryflavor and other flavors for augmenting or enhancing the aroma or tasteof consumable materials including foodstuffs, chewing gums, medicinalproducts, toothpastes, chewing tobacco, smoking tobacco and smokingtobacco articles.

A major use of natural acetaldehyde is as an ingredient in "natural"orange flavor and other flavors for augmenting or enhancing the aroma ortaste of consumable materials including foodstuffs, chewing gums,medicinal products, toothpastes and chewing tobacco.

Natural benzaldehyde has been used in natural cherry flavors in the formof apricot kernel derivative as is taught in U.S. Pat. No. 1,416,128issued on May 16, 1922. An undesirable feature of the known processesfor preparing natural benzaldehyde from apricot kernels or regroundpress cake is that along with the benzaldehyde, toxic hydrocyanic acidis produced which must be separated completely from the benzaldehyde andfrom the rest of the oil prior to use. Other techniques for producingnatural benzaldehyde are known but these techniques produce it in suchyields as to cause the resulting process to be uneconomical. Forexample, Hockenhull, et al, Biochem. J., 50, 605-9, (1952) (Title:"Oxidation of Phenylacetic Acid by Penicillium chrysogenum" disclosesproduction of benzaldehyde starting with phenylacetic acid througheither benzyl alcohol or mandelic acid via the sequences: ##STR2##

Towers, et al, Can. J. Zool. 1972, 50(7), 1047-50 ("Defensivesecretion:biosynthesis of hydrogen cyanide and benzaldehyde fromphenylalanine by a millipede") discloses a biosynthetic pathway for theproduction of benzaldehyde from dietary phenylalanine in Oxidusgracilis, thusly: ##STR3##

Halpin, et al, Biochemistry, 1981, Volume 20, pages 1525-1533 (Title:"Carbon-13 Nuclear Magnetic Resonance Studies of Mandelate Metabolism inWhole Bacterial Cells and in Isolated, in Vivo Cross-Linked EnzymeComplexes") discloses the biochemical pathway from mandelate ion tobenzaldehyde thusly: ##STR4##

Reeves, et al, TAPPI 48(2), pages 121-5, (1965) (Title: "ReactionProducts Formed Upon the Alkaline Peroxide Oxidation of Lignin-RelatedModel Compounds") discloses the effect of alkaline hydrogen peroxideoxidation on cinnamaldehyde whereby the cinnamaldehyde is split at thedouble bond with the formation of the corresponding benzaldehyde andbenzoic acid according to the reaction: ##STR5##

At page 124, column 1, paragraph 1, Reeves, et al theorizes that a"reverse aldol reaction" is not responsible for the formation ofveratraldehyde due to the fact that acetaldehyde the other product ofthe potential "reverse aldol reaction" was not obtained. Therefore, ourdiscovery of the "retro-aldol" reaction taking place, to wit: ##STR6##was unexpected and unobvious. The "retro-aldol" reaction, to wit:##STR7## Indeed, took place due to the different reaction conditionsfrom those proposed and set forth in Reeves, et al; different insofar astemperature of reaction and time of reaction are concerned; longer timesof reaction and higher temperatures of reaction being the conditions inour "retro-aldol" reaction as opposed to shorter times of reaction andlower temperatures insofar as the Reeves, et al reaction is concerned.

In our own invention, no reagents other than naturally occurringcinnamaldehyde, base, water and nonionic emulsifier are utilized tocarry out the "retro-aldol" reaction of our invention, to wit: ##STR8##

The process of our invention thus gives rise to unobvious, unexpectedand advantageous results and represents an advance in the art in theproduction of "natural" benzaldehyde taken alone or in combination with"natural" cinnamaldehyde; and, further, in the production of "natural"acetaldehyde.

SUMMARY OF THE INVENTION

Our invention is directed to the production of "natural" benzaldehydeand/or "natural" acetaldehyde taken alone or in admixture with "natural"cinnamaldehyde according to a reaction where "natural" cinnamaldehyde issubject to a "retro-aldol" reaction, thusly: ##STR9## The cinnamaldehydereaction may occur in either the "cis" form having the structure:##STR10## and/or the "trans" form having the structure: ##STR11## Thecinnamaldehyde may be in recovered form from natural sources as bydistillation or extraction or the cinnamaldehyde may exist in itsnatural state immediately prior to the reaction, thusly:

(I) Oil of Cinnamon Ceylon;

(II) Ceylon Cinnamon Bark (Cinnamomum zeylanicum Nees ex Blume(fam.Lauraceae));

(III) The Bark of Saigon Cinnamon (Cinnamomum loureirii Nees(fam.Lauraceae));

(IV) The Bark of Cassia cinnamon (ex Cinnamomum cassia (Nees)) Nees exBlume (fam. Lauraceae);

(V) The Bark of Saigon cinnamon;

(VI) Oil of Cinnamon Bark Ceylon;

(VII) "Quills" from Ceylon cinnamon (including "fines", "Barcelona" and"Hamburg");

(VIII) Ceylon cinnamon quillings and featherings;

(IX) Ceylon cinnamon chips;

(X) Ceylon cinnamon bark oil;

(XI) Oil of cinnamon Seychelles;

(XII) Oil of cinnamon Madagascar;

(XIII) Leaves of Cassia;

(XIV) Cassia Bark (Cassia lignea in ground or powdered form);

(XV) Oil of Cassia.

Thus, the cinnamaldehyde source may be treated with a base such assodium bicarbonate, potassium bicarbonate, sodium carbonate, potassiumcarbonate, lithium carbonate, lithium bicarbonate, magnesium hydroxide,calcium hydroxide, calcium carbonate, proline having the structure:##STR12## choline having the structure: ##STR13## or a natural cholinesource such as natural lecithin having the structure: ##STR14## in thepresence of base (wherein the residues: ##STR15## represent palimitoyl,stearoyl, oleyl, linoleyl, linolenyl and C₂₀ -C₂₂ acid residues)[examples of naturally occurring lecithin are soybean lecithin(reference: "Soybeans, Volume II, (Interscience Publishing Company, NewYork 1951), pages 593-647 and natural phosphatide lecithin] whereby a"retro-aldol" reaction takes place, thusly: ##STR16##

The reaction takes place in the presence of water and a food grade ornatural nonionic emulsifier, preferably a nonionic sorbitan derivativeemulsifier having one of the structures: ##STR17## and/or a material ormixture of materials having the structure (s): ##STR18## and/or amixture of materials having the structures: ##STR19## and/or a mixtureof materials having the structures: ##STR20## wherein R and R' representa fatty acid moiety selected from the group consisting of laurate,palmitate, stearate, oleate or tallate; wherein one, two, three or fourof R₁, R₂, R₃ and R₄ represents the same or different laurate,palmitate, stearate, oleate or tallate and the other of R₁, R₂, R₃ andR₄ represents hydrogen; wherein one, two, three or four of R₁ ', R₂ ',R₃ ' and R₄ ' represents laurate, palmitate, stearate, oleate or tallateand the other of R₁ ', R₂ ', R₃ ' and R₄ ' represents hydrogen andwherein W+X+Y+Z is in the range of from 4 up to 80 exemplified by thecommercial substances identified as TWEEN 20, TWEEN 40, TWEEN 60, TWEEN80, SPAN 20, SPAN 40, SPAN 60, SPAN 80, T-MAZ 65K® and T-MAZ 60K® (T-MAZbeing a registered trademark of Mazer Chemicals Inc., 3938 Porett Drive,Gurnee, Ill. 60031) which are defined as follows:

(i) TWEEN 20 has the structure: ##STR21## wherein W+X+Y+Z=20 and whereinR represents 55% monolaurate and the balance of the R moiety ismyristate, palmitate and stearate;

(ii) TWEEN 80 has the structure: ##STR22## wherein W+X+Y+Z=20 andwherein the R moiety is 75% monooleate and the balance is linoleate,palmitate and stearate;

(iii) TWEEN 40 has the structure: ##STR23## with W+X+Y+Z=20 and whereinR represents 90% monopalmitate and 10% stearate;

(iv) TWEEN 60 has the structure: ##STR24## wherein W+X+Y+Z is 20 and theR moiety is 55% monostearate and 45% palmitate;

(v) SPAN 20 is a mixture of the compounds having the structures:##STR25## wherein the R' moiety represents laurate; (vi) SPAN 80 is amixture of the compounds having the structures: ##STR26## wherein the R'moiety is the monooleate residue; (vii) SPAN 40 is a mixture of thecompounds having the structures: ##STR27## wherein the R' moiety is themonopalmitate residue; (viii) SPAN 60 is a mixture of the compoundshaving the structures: ##STR28## wherein the R' moiety represents themonostearate residue; T-MAZ 65K® (registered trademark of MazerChemicals, Inc. of Gurnee, Ill.) is a mixture of compounds definedaccording to the structure: ##STR29## wherein X+W+Y+Z is 20 and three ofR₁, R₂, R₃ and R₄ represents stearate and the other of R₁, R₂, R₃ and R₄is hydrogen; and T-MAZ 60K® (a registered trademark of Mazer Chemicals,Inc. of Gurnee, Ill.) is a mixture of compounds defined according to thestructure: ##STR30## wherein X+W+Y+Z is 20 and one of R₁, R₂, R₃ and R₄is stearate and the other of R₁, R₂, R₃ and R₄ is hydrogen.

A requirement of our invention is that no reagents be present whichwould cause the reaction to give rise to a composition containingbenzaldehyde or acetaldehyde which cannot be described as "natural".Thus, the use of substances such as hydrogen peroxide and/or sodiumhydroxide in the reaction mass would give rise to a material notcontemplated within the scope of our invention.

Thus, our invention specifically is intended to exclude processes suchas those of the prior art, for example, Reeves, et al, Reeves, et al,TAPPI, 48(2), 121-5, (1965) which discloses the reaction: ##STR31##

The reaction of our invention, to wit: ##STR32## may be carried out in astandard reaction vessel preferably at reflux conditions (preferablywhen the cinnamaldehyde-bearing reactant is in the liquid phase, e.g.,cinnamon oil or cassia oil); or it may be carried out using solid-liquidphase reaction equipment, e.g., "Soxhlet"-type equipment (preferablywhen the cinnamaldehyde-bearing reactant is in the solid phase). Thus,the reaction of our invention may be carried out with the aid of a"Soxhlet" extraction vessel with a portion of the reaction taking placein the "Soxhlet" thimble and a portion of the reaction taking place in astandard reaction vessel as more specifically described, infra. This isthe case when, for example, pulverized cinnamon bark of one of the abovetypes is intimately admixed with limestone or a natural lecithin and theresulting solid mixture is placed in the "Soxhlet" thimble.

In any case, the reaction may take place in the presence of (i) water or(ii) aqueous mixtures of C₁ -C₅ alcohols and water. Examples of C₁ -C₅alcohols are methanol, ethyl alcohol, isopropyl alcohol, n-propylalcohol, n-butanol, secondary butanol, tertiary butanol, n-amyl alcohol,t-amyl alcohol and isobutanol. The weight ratio of alcohol:water when analcoholic solution is used, may vary, and is preferably from about 6parts alcohol:4 parts water (by weight) up to about 1 part alcohol:about10 parts water (by weight).

The reaction is carried out at temperatures such that acetaldehyde andbenzaldehyde are removed from the reaction mass as they are formedthereby favoring the "retro-aldol" reaction. Hence, temperaturessubstantially greater than the boiling point of acetaldehyde are to beused. The boiling point of acetaldehyde is 21° C. at atmosphericpressure. Pressures are from about 0.2 atmospheres up to about 10atmospheres may be used in carrying out this reaction. Thus, forexample, refluxing water (containing nonionic sorbitan derivativeemulsifier as defined, supra) at 1 atmosphere gives rise to a reactiontemperature in the range of from about 90° C. up to about 100° C.whereas refluxing 50:50 ethanol:water at atmospheric pressure gives riseto a reaction temperature of about 80° C.

The reaction may be facilitated by means of bubbling or sparging steaminto the reaction mass previously containing base, a naturalcinnamaldehyde source and nonionic sorbitan derivative emulsifier asdefined, supra.

The reaction temperature may thus vary from about 40° C. up to about150° C. The reaction pressure may thus vary from about 0.2 atmospheresup to about 10 atmospheres. The reaction time may vary from about 5hours up to about 80 hours. The longer the reaction time, the greaterthe degree of "completion" of the reaction (giving rise to a greaterratio of benzaldehyde:cinnamaldehyde in the final product). The shorterthe period of reaction time the higher the temperature required in orderto substantially "complete" the reaction (whereby the weight percent ofbenzaldehyde in the reaction mass is greater than about 40%).

Thus, within the meaning of our specification, the term "completion" ofreaction means the formation in the reaction mass of at least a 10%yield of "natural" benzaldehyde and a 10% yield of acetaldehyde up toabout a 95% of "natural" benzaldehyde and a 95% yield of "natural"acetaldehyde. Carrying out our process in order to yield less than 10%benzaldehyde or acetaldehyde or greater than 95% yield of benzaldehydeor acetaldehyde becomes uneconomical and is not contemplated within thescope of our invention.

When using as a source of cinnamaldehyde having one or both of thestructures: ##STR33## cinnamon oil or oil of cassia oil, the cinnamonoil or oil of cassia is admixed with water or a mixture of water and aC₁ -C₅ lower alkanol as well as a food grade or natural nonionicemulsifier, preferably a nonionic sorbitan derivative emulsifier asdefined, supra, e.g., TWEEN 20, TWEEN 40, TWEEN 60, TWEEN 80, SPAN 20,SPAN 40, SPAN 60, SPAN 80, T-MAZ 60K® or T-MAZ 65K®, base, e.g., sodiumcarbonate, sodium bicarbonate, potassium carbonate, potassiumbicarbonate, lithium carbonate, lithium bicarbonate, calcium hydroxide,calcium carbonate, magnesium hydroxide, magnesium carbonate, prolinehaving the structure: ##STR34## choline having the structure: ##STR35##or a lecithin-base mixture with the lecithin having the structure:##STR36## wherein the moieties: ##STR37## are defined, supra, thereaction mixture is then refluxed or heated for a period of betweenabout 5 hours and about 80 hours. During the reaction, it is desirableto remove the benzaldehyde-rich reaction product as it is formed. Hence,the benzaldehyde-rich reaction product may be removed overhead through apacked vertical reflux column connected to a cooling heat exchanger asillustrated in FIGS. 7A, 7B, or 7C, infra or as illustrated in FIG. 13,infra. The distillate thus obtained exists in an emulsion which issubject to fractional steam distillation in order to yield products onfractional condensation of the steam distillation products; an upperaqueous phase and a lower more dense benzaldehyde-rich phase which canbe separated from each other using a phase splitter; or thebenzaldehyde-rich phase is separated from the aqueous phase, forexample, by solvent extraction using such solvents as diethyl ether,dimethyl ether, hydrocarbons or methylene dichloride, and thebenzaldehyde-rich phase may then be fractionally distilled.

The acetaldehyde may be separated from the benzaldehyde by means of theuse of a high efficiency fractionation column and cooling heatexchanger. As will be seen in FIGS. 7A, or FIG. 13 the acetaldehyde maybe separated by trapping said acetaldehyde in a "cold trap".

Thus, at the end of the reaction or at the end of the desired timeperiod for proceeding with the reaction, the "natural" benzaldehyde and"natural" acetaldehyde are fractionally steam distilled yieldingmixtures rich in natural benzaldehyde and/or acetaldehyde. Thebenzaldehyde-rich fraction may also contain a considerable proportion ofunreacted cinnamaldehyde. This resulting product may, if desired, beagain reacted in the presence of base, water and emulsifier and thenagain, fractionally steam distilled in order to enrich the benzaldehydestream. From a practical standpoint such a mixture of cinnamaldehyde andbenzaldehyde produced according to the first fractional steamdistillation is usually adequate for use in food flavors, for example,or in tobacco flavors, for example.

Normally, but not necessarily, the acetaldehyde is prepared free ofaromatic aldehydes for use in food flavors.

From a practical standpoint, the mixtures of acetaldehyde, benzaldehydeand cinnamaldehyde thus produced have unobvious, unexpected andadvantageous properties for augmenting or enhancing the aroma or tasteof consumable materials including but not limited to foodstuffs, chewinggums, medicinal products, toothpastes, chewing tobaccos, smoking tobaccoand smoking tobacco articles, particularly almond, orange and cherryflavored foodstuffs and medicinal products.

The range of mole ratio base to cinnamaldehyde (contained in thecinnamaldehyde-bearing natural substance, e.g., cassia oil, cinnamonbark, cinnamon leaf and the like) may vary from about 0.1:1 up to about4:1. This mole ratio is based upon the following:

(a) Whether the reaction is carried out on a solid containing thecinnamaldehyde such as pulverized cinnamon bark or in admixture a thebase such as magnesium hydroxide (in which case the higher end of therange of mole ratios is applicable); or whether the reaction is a liquidphase reaction carried out in the presence of a base such as choline,proline or aqueous sodium bicarbonate with cinnamon oil and (i) water or(ii) an aqueous alcohol mixture (in which case the mole ratio ofbase:cinnamaldehyde is at the lower end of the above-mentioned range);

(b) The nature of the total energy input to the reaction; based uponheat input and time of reaction as well as temperature and pressure ofreaction (thus, a relatively long time of reaction (e.g., 80 hours) willgive rise to a higher "yield" of benzaldehyde and acetaldehyde in thereaction product and a lower concentration of cinnamaldehyde in thereaction product). Depending upon the flavorist's requirements, it maybe desirable to create an ultimate composition containing, for example,greater than 80% benzaldehyde or a 50:50 mixture or benzaldehyde andcinnamaldehyde or substantially pure acetaldehyde (having presenttherewith minor quantities of other low boiling components such ascrotonaldehyde and acetic acid); and

(c) The particle size (where applicable) of the solid source ofcinnamaldehyde, e.g., pulverized cinnamon bark or pulverized highcinnamaldehyde-containing cinnamon leaf). A small particle size willgive rise to a faster conversion of cinnamaldehyde (contained in thesolid cinnamaldehyde-bearing source to benzaldehyde and acetaldehyde.

With respect to the amount of natural or food grade nonionic emulsifier,preferably sorbitan derivative nonionic emulsifier, e.g., TWEEN 20,TWEEN 40, TWEEN 60, TWEEN 80, SPAN 40, SPAN 60, SPAN 20, SPAN 80, T-MAZ60K®, or T-MAZ 65K®, it is preferred that between about 1% up to about6% by weight of the reaction mass be emulsifier and about 70 up to 90%by weight of the reaction mass be water, with lower quantities of waterbeing used (down to a minimum of 50% of the reaction mass) when mixturesof water and alcohol are used in the reaction mass.

In all cases our invention is capable of yielding in a controllablefashion desired ratios of benzaldehyde and acetaldehyde tocinnamaldehyde depending upon the reaction conditions employed.

Nevertheless, careful analysis of the reaction products produced usingthe foregoing parameters yields very small amounts of "natural"byproducts, e.g., compounds having the structures: ##STR38## as will beshown in the description of the analysis of the steam distillationproduct in Example XXVI, infra.

The reaction product containing the cinnamaldehyde, benzaldehyde andacetaldehyde produced according to the reaction: ##STR39## may beconsidered as a "natural" product. This "natural" product may be used"as is" or it may preferably be physically purified by such methods asfractional steam distillation and/or preparative chromatography. Theresulting "natural" products will have novel utilities in augmenting orenhancing the aroma or taste of consumable materials including but notlimited to foodstuffs, chewing gums, medicinal products, toothpastes,chewing tobaccos and smoking tobaccos particularly cherry flavored,orange flavored, almond flavored foodstuffs and medicinal products.Accordingly, for example, compositions of matter containing mole ratiosof from about 10:90 up to about 99.9:0.1 of benzaldehyde:cinnamaldehydein their natural state prepared according to the reaction: ##STR40## maybe utilized in such consumable materials, e.g., foodstuffs as, forexample, macaroon cookies, maraschino cherries, cherry flavoredbeverages such as carbonated cherry drinks, and the like.

Furthermore, substantially pure acetaldehyde containing minor amounts ofimpurities may be utilized in such consumable materials, e.g.,foodstuffs such as orange drinks.

Collectively, these aforementioned benzaldehyde, cinnamaldehyde andacetaldehyde-containing products of our invention are hereinafter called"aldehyde-containing compositions".

The novel products of our invention may be utilized in foodstuffs andbeverages in an amount of from about 0.5 ppm up to about 3% by weight ofthe resulting foodstuff or beverage. The materials can be used in suchhigh percentages because of the manner in which they are produced; thatis, free of any nitrile-containing substances as would be present if thealdehyde-containing products were produced from such materials asapricot kernels.

As used herein, the term "foodstuff" includes both solid and liquidingestible materials which usually do, but need not, have nutritionalvalue. Thus, foodstuffs includes soups, convenience foods, beverages,dairy products, candies, vegetable cereals, soft drinks, snacks and thelike.

A used herein, the term "medicinal products" includes both solids andliquids which are ingestible non-toxic materials which have medicinalvalue such as cough syrups, cough drops and chewing medicinal tablets.

The term "chewing gum" is intended herein to be a foodstuff compositioncomprising a substantially water-insoluble, chewable plastic gum basesuch as chicle, or substitutes therefor, including jelutong, guttakay,rubber or certain comestible natrual or synthetic resins or waxes.Incorporated with the gum base in admixture therewith may beplasticizers or softening agents, e.g., glycerine and a flavoringcomposition which incorporates one or more of the aldehyde-containingcompositions of our invention and, in addition, sweetening agents whichmay be sugars, including sucrose or dextrose and/or artificialsweeteners such as cyclamates or saccharin. Other optional ingredientsmay be present.

The term "augment" in its various forms is used herein to mean thesupplying, modifying or imparting of a flavor or aroma characteristicnote or nuance to an otherwise bland, relatively tasteless ornon-odorous substance or modifying an existing flavor or aromacharacteristic where the natural flavor is deficient in some regard, orsupplementing the existing flavor or aroma impression to modify itsquality, character, taste or aroma.

The term "enhance" is used herein to mean the intensification of aflavor or aroma characteristic or note without the modification of thequality thereof. Thus, "enhancement" of a flavor or aroma means that theenhancement agent does not add any additional flavor note or nuance.

Substances suitable for use herein as co-ingredients or flavoringadjuvants are well known in the art for such use, being extensivelydescribed in the relevant literature. It is required that any suchmaterial be "ingestibly acceptable" and thus non-toxic or otherwisenon-deleterious, particularly from an organoleptic standpoint wherebythe ultimate flavor and/or aroma of the consumable material used doesnot cause the consumable material to have unacceptable aroma and tastenuances.

It is a further requirement that such material be organolepticallycompatible with the foodstuff with which it is used so that the flavorand aroma nuances of such material, taken together with the flavor andaroma nuances of the foodstuff (as a whole) give rise to a harmoniouslyaesthetically pleasing aroma and taste profile. Such material, ingeneral, may be characterized as flavoring adjuvants or vehiclescomprising broadly, stabilizers, thickeners, surface active agents,conditioners, other flavorants and flavor intensifiers.

Stabilizer compounds include preservatives, e.g., sodium chloride;antioxidants, e.g., calcium and sodium ascorbate, ascorbic acid,butylated hydroxyanisole (mixture of 2- and3-tertiary-butyl-4-hydroxyanisole), butylated hydroxy toluene(2,6-di-tertiary-butyl-4-methyl phenol), propyl gallate and the like andsequestrants, e.g., citric acid.

Thickener compounds include carriers, binders, protective colloids,suspending agents, emulsifiers and the like, e.g., agar agar,carrageenan, cellulose and cellulose derivatives such as carboxymethyl)cellulose and methyl cellulose; natural and synthetic gums such as gumarabic, gum tragacanth, gelatin, proteinaceous materials; lipids;carbohydrates; starches, pectins and emulsifiers, e.g., mono- anddiglycerides of fatty acids, skim milk powder, hexoses, pentoses,disaccharides, e.g., sucrose, corn syrup and the like.

Surface active agents include emulsifying agents, e.g., fatty acids suchas capric acid, caprylic acid, palmitic acid, myristic acid and thelike, mono- and diglycerides of fatty acids, lecithin, defoaming andflavor dispersing agents such as sorbitan monostearate, potassiumstearate, hydrogenated tallow alcohol and the like.

Conditioners include compounds such as bleaching and maturing agents,e.g., benzoyl peroxide, calcium peroxide, hydrogen peroxide and thelike, starch modifiers such as peracetic acid, sodium chlorite, sodiumhypochlorite, propylene oxide, succinic anhydride and the like, buffersand neutralizing agents, e.g., sodium acetate ammonium bicarbonate,ammonium phosphate, citric acid, lactic acid, vinegar and the like,colorants, e.g., carminic acid, cochineal, tumeric and curcumin and thelike, firming agents such as aluminum sodium sulfate, calcium chlorideand calcium glyconate, texturizers, anti-caking agents, e.g., aluminumcalcium sulfate and tribasic calcium phosphate, enzymes, yeast foods,e.g., calcium lactate and calcium sulfate, nutrient supplements, e.g.,iron salts such as ferric phosphate, ferrous gluconate and the like,riboflavin, vitamins, zinc sources such as zinc chloride, zinc sulfateand the like.

Other flavorants and flavor intensifiers include organic acids, e.g.,acetic acid, formic acid, 2-hexenoic acid, benzoic acid, n-butyric acid,caproic acid, caprylic acid, cinnamic acid, isobutyric acid, isovalericacid, alpha-methyl-butyric acid, propionic acid, valeric acid,2-methyl-2-pentenoic acid, and 2-methyl-cis-3-pentenoic acid; ketonesand aldehydes other than the benzaldehyde and cinnamaldehyde of ourinvention, e.g., acetaldehyde, acetophenone, acetone, acetyl methylcarbinol, acrolein, n-butanal, crotonal, diacetyl,beta,betadimethyl-acrolein, n-hexanal, 2-hexanal, cis-3-hexenal,2-heptenal, 4-(p-hydroxphenyl)-2-butanone, alpha-ionone, beta-ionone,2-methyl-3-butanone, 2-pentanone, 2-pentenal and propanal; alchols suchas 1-butanol, benzyl alcohol, 1-borneol, trans-2-buten-1-ol, ethanol,geraniol, 1-hexanol, 2-heptanol, trans-2-hexenol-1, cis-3-hexen-1-ol,3-methyl-3-buten-1-ol, 1-pentanol, 1-penten-3-ol,p-hydroxyphenyl-2-ethanol, isoamyl alcohol, isofenchyl alcohol,phenyl-2-ethanol, alpha-terpineol, cis-terpineol hydrate, esters, suchas butyl acetate ethyl acetate, ethyl acetoacetate; ethyl benzoate,ethyl butyrate, ethyl cinnamate, ethyl crotonate, ethyl formate, ethylisobutyrate, ethyl isovalerate, ethyl alpha-methyl-butyrate, ethylpropionate, ethyl salicylate, trans-2-hexenyl acetate, hexyl acetate,2-hexenyl butyrate, hexyl butyrate, isoamyl acetate, isopropyl butyrate,methyl acetate, methyl butyrate, methyl caproate, methyl isobutyrate,methyl-2-methyl-butyrate, propyl acetate, amyl acetate, amyl butyrate,benzyl salicylate, dimethyl anthranilate, ethyl methylphenylglycidateethyl succinate isobutyl cinnamate and terpenyl acetate; essential oilssuch as jasmin absolute, rose absolute, orris absolute, lemon essentialoil, Bulgarian rose, yara yara, natural raspberry oil and vanilla;lactones, sulfides, e.g., methyl sulfide and other materials such asmaltol, acetoin and acetals (e.g., 1,1-diethoxyethane,1,1-dimethoxyethane and dimethoxymethane.

The specific flavoring adjuvant selected for use may be either solid orliquid depending upon the desired physical form of the ultimate product,i.e., foodstuff, whether simulated or natural, and should, in any event,be capable of providing an environment in which the cyclic chemicalcompounds can be dispersed or admixed to provide a homogeneous medium.In addition, selection of one or more flavoring adjuvants, as well asthe quantities thereof will depend upon the precise organolepticcharacter desired in the finished product. Thus, in the case offlavoring compositions, ingredient selection will vary in accordancewith the foodstuff to which the flavor and aroma are to be imparted. Incontradistinction, in the preparation of solid products, e.g., simulatedfoodstuffs, ingredients capable of providing normally solid compositionsshould be selected such as varioua cellulose derivatives.

As will be appreciated by those skilled in the art, the amount ofaldehyde-containing composition employed in a particular instance canvary over a relatively wide range whereby its desired organolepticeffects (having reference to the nature of the product) are achieved.Thus, correspondingly greater amounts would be necessary in thoseinstances wherein the ultimate food composition to be flavored isrelatively bland to the taste, whereas relatively minor quantities maysuffice for purposes of enhancing the composition merely deficient innatural flavor or aroma. The primary requirement is that the amountselected (to be effective) be sufficient to augment or enhance theorganoleptic characteristics of the parent composition (whetherfoodstuff per se or flavoring composition).

The use of insufficient quantities of aldehyde-containing composition ofour invention, will, of course, substantially vitiate any possibility ofobtaining the desired results while excess quantities prove needlesslycostly and in extreme cases, may disrupt the flavor-aroma balance, thusproving self-defeating. Accordingly, the terminology "effective amount"and "sufficient amount" is to be accorded a significance in the contextof the present invention consistent with the obtention of desiredflavoring effects.

Thus, and with respect to ultimate food composition, it is found thatquantities of aldehyde-containing composition of our invention rangingfrom a small but effective amount, e.g., 0.5 ppm up to 3% by weightbased on total composition are suitable as stated, supra. Concentrationsin excess of the maximum quantity stated are not normally recommended,since they fail to provide commensurate enhancement of organolepticproperties. In those instances where the aldehyde-containing compositionof our invention is added to the foodstuff as an integral component of aflavoring composition, it is, of course, essential that the totalquantity of flavoring composition employed be sufficient to yield aneffective amount of aldehyde-containing composition.

Food flavoring compositions prepared in accordance with the presentinvention preferably contain the aldehyde-containing composition of ourinvention ranging from about 0.1% up to about 100% by weight based onthe total weight of said flavoring composition.

The compositions described herein can be prepared according toconventional techniques well known as typified by cake batters and fruitdrinks and can be formulated by merely admixing the involved ingredientswithin the proportions stated in a suitable blender to obtain thedesired consistency, homogeneity of dispersion, etc. Alternatively,flavoring compositions in the form of particulate solids can beconveniently prepared by mixing the aldehyde-containing composition ofour invention with, for example, gum arabic, gum tragacanth, carrageenanand the like, and thereafter spray-drying the resultant mixture wherebyto obtain the particulate solid product. Pre-prepared flavor mixes inpowder form, e.g., a fruit flavored powdered mix, are obtained by mixingthe dried solid components, e.g., starch, sugar and the like andbenzaldehyde/cinnamaldehyde composition in a dry blender until therequisite degree of uniformity is achieved.

The novel aldehyde composition-containing substances produced accordingto the novel process of our invention may be used "as is" as stated,supra or may be used in conjunction with other flavor adjuvantsincluding but not limited to:

Heliotropin;

Terpinenol-4;

Anisaldehyde;

Phenyl acetaldehyde;

Benzyl formate;

Benzyl acetate;

Cis-3-hexenyl benzoate;

Methyl Hexanoate;

Hexanal;

Eucalyptol;

Eugenol;

Ethyl acetate;

Ethyl butyrate;

Turpentine gum oil;

Limonene;

Gum camphor;

Isobornyl acetate;

Borneol;

Cinnamic aldehyde;

Cuminic aldehyde;

Furfural;

Methyl cinnamate;

Cassia oil;

Vanillin;

Maltol;

Parahydroxybenzylacetone;

Dimethyl sulfide;

Alpha-ionone;

Acetic acid;

Isobutyl acetate;

Acetone;

Butyric acid;

Formic acid;

Valeric acid;

Amyl acetate;

Amyl butyrate;

Anethol;

Benzyl salicylate;

Diacetyl;

Dimethyl anthranilate;

Ethyl methylphenylglycidate;

Ethyl succinate;

Ethyl valerate;

Geraniol;

Cis-3-hexen-1-ol;

2-Hexenyl acetate;

2-Hexenyl butyrate;

Hexyl butyrate;

4-(p-Hydroxyphenyl)-2-butanone;

Beta-ionone;

Isobutyl cinnamate;

Jasmine;

Lemon essential oil;

Methy butyrate;

Methyl capronate;

Methyl disulfide;

Methyl p-naphthyl ketone;

Orris butter;

Rose absolute;

Terpenyl acetate;

Gamma-undecalactone;

Vanilla;

Alcohol;

Oil of Cubeb;

Phellandrene;

Beta-phellandrene;

Oil of Coriander;

Oil of Pimento Leaf;

Oil of Patchouli;

Alpha-Pinene;

Beta-Pinene;

Beta-caryophyllene;

Dihydrocarveol;

Piperonal;

Piperine;

Chavicine;

Piperidine;

Oil of Black Pepper;

Black Pepper Oleoresin;

Capsicum;

Oil of Nutmeg;

Cardamon oil;

Clove Oil;

Spearmint Oil; and

Oil of Peppermint.

An additional aspect of our invention provides an organolepticallyimproved smoking tobacco product and additives therefor, as well asmethods of making the same which overcome specific problems heretoforeencountered in which specific desired sweet and fruity flavorcharacteristics of natural tobacco are created or enhanced and may bereadily controlled and maintained at the desired uniform levelregardless of variations in the tobacco components of the blend.

This invention further provides improved tobacco additives and methodswhereby various desirable sweet and fruity flavoring characteristics maybe imparted to smoking tobacco products and may be readily varied andcontrolled to produce the desired uniform flavoring characteristics.

In carrying out this aspect of our invention, we add to smoking tobaccomaterials or a suitable substitute therefor (e.g., dried lettuce leaves)or we add to filters for smoking tobacco articles (e.g., celluloseacetate filters) an aroma and flavor additive containing as an activeingredient the benzaldehyde/cinnamaldehyde composition of our invention.

In addition to the benzaldehyde/cinnamaldehyde composition of ourinvention other flavoring and aroma additives may be added to thesmoking tobacco material or substituted therefor either separately or inadmixture with the benzaldehyde/cinnamaldehyde composition of ourinvention as follows:

I. SYNTHETIC MATERIALS

Beta-ethyl-cinnamaldehyde;

Eugenol;

Dipentene;

Beta-Damascenone;

Maltol;

Ethyl maltol;

Delta undecalactone;

Delta decalactone;

Amyl acetate;

Ethyl butyrate;

Ethyl valerate;

Ethyl acetate;

2-Hexenol;

1,2-Methyl-5-isopropyl-1,3-nonadiene-8-one;

2,6-Dimethyl-2,6-undecadiene-10-one;

2-Methyl-5-isopropyl acetophenone;

2-Hydroxy-2,5,5,8a-tetramethyl-1-(2-hydroxyethyl)decahydronaphthalene;

Dodecahydro-3a,6,6,9a-tetramethyl naptho-[2,1-b]-furan;

4-Hydroxy hexanoic acid, gamma lactone;

Polyisoprenoid hydrocarbons defined in Example V of U.S. Pat. No.3,589,372 issued on June 29, 1971.

II. Natural Oils

Celery seed oil;

Coffee extract;

Bergamot Oil;

Cocoa extract;

Nutmeg oil;

Origanum oil.

An aroma and flavoring concentrate containing thebenzaldehyde/cinnamaldehyde composition of our invention and, ifdesired, one or more of the above indicated additional flavoringmaterials may be added to the smoking tobacco material, to the filter orto the leaf or paper wrapper. The smoking tobacco material may beshredded, cured, cased and blended tobacco material or reconstitutedtobacco material or tobacco substituents (e.g., lettuce leaves) ormixtures thereof. The proportions of flavoring additives may be variedin accordance with taste but insofar as enhancement or the imparting ofnatural and/or sweet notes, we have found that satisfactory results areobtained if the proportion by weight of the sum total of thebenzaldehyde/cinnamaldehyde composition of our invention to smokingtobacco material is between 5 and 100 ppm (0.0005-0.01%) of the activeingredients to the smoking tobacco material. We have further found thatsatisfactory results are obtained if the proportion by weight of the sumtotal of benzaldehyde/cinnamaldehyde composition of our invention usedto flavoring material is between 50 and 1000 ppm (0.005-0.1%).

Any convenient method for incorporating the benzaldehyde/cinnamaldehydecomposition of our invention in the tobacco product may be employed.Thus, the benzaldehyde/cinnamaldehyde composition of our invention takenalone or along with other flavoring additives may be dissolved in asuitable solvent such as ethanol, pentane, diethyl ether and or othervolatile organic solvents and the resulting solution may ither be spreadon the cured, cased and blended tobacco material or the tobacco materialmay be dipped into such solution. Under certain circumstances, asolution of the benzaldehyde/cinnamaldehyde composition of our inventiontaken alone or taken further together with other flavoring additives asset forth above, may be applied by means of a suitable applicator suchas a brush or roller on the paper or leaf wrapper for the smokingproduct, or it may be applied to the filter by either spraying, ordipping or coating.

Furthermore, it will be apparent that only a portion of the tobacco orsubstituted therefor need be treated and the thus treated tobacco may beblended with other tobaccos before the ultimate tobacco product isformed.

In such cases, the tobacco treated may have thebenzaldehyde/cinnamaldehyde composition of our invention in excess ofthe amounts or concentrations above indicated so that when blended withother tobaccos, the final product will have the percentage within theindicated range.

In accordance with one specific example of our invention, an aged, curedand shredded domestic burley tobacco is spread with a 20% ethyl alcoholsolution of a mixture containing 75% benzaldehyde and 25% cinnamaldehydeprepared by carrying out a reaction in apparatus of the type set forthin FIG. 7B using an NaHCO₃ catalyst, water and a TWEEN 80 (described,supra) emulsifying agent, followed by fractional steam distillation.

The amount of benzaldehyde/cinnamaldehyde composition is 20 ppms on adry basis. Thereafter, the alcohol is removed by evaporation and thetobacco is manufactured into cigarettes by the usual techniques. Thecigarette when treated as indicated has a desired and pleasing sweet andfruity aroma with faint aesthetically pleasing cherry nuances which isdetectable in the main and side streams when the cigarette is smoked.The aroma is described as being sweeter, rich, less harsh, moretobacco-like and having fruity notes.

While our invention is particularly useful in the manufacture of smokingtobacco, such as cigarette tobacco, cigar tobacco and pipe tobacco,other tobacco products formed from sheeted tobacco dust or fines mayalso be used. Likewise, the benzaldehyde/cinnamaldehyde compositions ofour invention can be incorporated with materials such as filter tipmaterials, seam paste, packaging materials and the like which are usedalong with tobacco to form a product adapted for smoking. Furthermore,the benzaldehyde/cinnamaldehyde compositions of our invention can beadded certain tobacco substitutes of natural or synthetic origin (e.g.,dried lettuce leaves) and, accordingly, by the term "tobacco" as usedthroughout this specification is meant any composition intended forhuman consumption by smoking or otherwise, whether composed of tobaccoplant parts or substitute materials or both.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is the GC-IR spectrum for the reaction product of Example Icontaining benzaldehyde and cinnamaldehyde.

FIG. 2 is a GC-IR spectrum for the distillation residue of Example Icontaining cinnamaldehyde and benzaldehyde.

FIG. 3 is a GC-IR spectrum for the reaction product of Example IIcontaining benzaldehyde and cinnamaldehyde (Conditions: Carbowax columnprogrammed at 75°-225° C. at 3 C per minute).

FIG. 4 is a cut-away cross sectional elevation view of a Soxhletapparatus used for carrying out the reaction: ##STR41## when thecinnamaldehyde is present in a solid material such as pulverizedcinnamon bark and when the basic catalyst is a solid such as magnesiumhydroxide or calcium hydroxide.

FIG. 5 is a simplified Soxhlet reaction apparatus fitting for carryingout the reaction: ##STR42##

FIG. 6 is a diagram of a solid-liquid phase reaction apparatus useful incarrying out the retro-aldol reaction, to wit: ##STR43## when thecinnamaldehyde having the structure: ##STR44## or a mixture thereof isin existence in a natural solid material such as cinnamon bark.

FIG. 7A is a diagram of a liquid-liquid phase apparatus for carrying outthe reaction: ##STR45## and recovering the naturalbenzaldehyde-containing composition and the naturalacetaldehyde-containing composition of our invention (as employed inExample VI, infra).

FIG. 7B is a diagram of a section of the apparatus of FIG. 7A showingthe magnetic coil-actuated recovery-return mechanism of the apparatususeful in the practice of our invention.

FIG. 7C is a diagram of a continuous liquid-liquid phasereaction-recovery apparatus for carrying the reaction: ##STR46## andrecovering the natural benzaldehyde-containing composition and naturalacetaldehyde-containing composition of our invention.

FIG. 8 is the GLC profile of the reaction product produced according toExample VI containing benzaldehyde and cinnamaldehyde.

FIG. 9 is the GLC profile of a first distillation product of thereaction product of Example VI rich in benzaldehyde.

FIG. 10 is the GLC profile of a second distillation product of thereaction product of Example VI rich in benzaldehyde.

FIG. 11 is the GLC profile of a third distillation product of thereaction product of Example VI rich in benzaldehyde.

FIG. 12 is a total ion current spectrum of a GC-MS analysis ofacetaldehyde-rich product recovered in cold trap 231 of the apparatus ofFIG. 7A.

FIG. 13 is a diagram of a liquid-liquid phase reaction and recoverylaboratory apparatus for carrying out the reaction: ##STR47## andrecovering the natural benzaldehyde-containing composition and thenatural acetaldehyde-containing composition of our invention (asemployed in Example XXIV, infra).

FIG. 14 is a graphic representation of temperature and compositionchanges during the carrying out of a fractional steam distillationoperation on the reaction product of Example XXIV.

FIG. 15 is the GLC profile for the bulked first distillation product ofthe reaction product of Example XXIV immediately prior to redistillation(Conditions: Fused silica/methyl silicone column).

FIG. 16 is the GLC profile for redistillation Fraction 14 of theredistillation (second distillation) of the reaction product of ExampleXXIV (Conditions: Fused silica/methyl silicone column).

FIG. 17 is the GLC profile for redistillation Fraction 54 of theredistillation of the reaction product of Example XXIV (Conditions:Fused silica/methyl silicone column).

FIG. 18 is the GLC profile for redistillation Fraction 58 of theredistillation of the reaction product of Example XXIV (Conditions:Fused silica/methyl silicone column).

FIG. 19 is the GLC profile for the cassia oil used in Example XXIV(Conditions: Fused silica/carbowax 20M column).

FIG. 20 is the GLC profile for the steam distilled cassia oil used inthe reaction of Example XXIV (Conditions: Fused silica/carbowax 20Mcolumn, 10 meters×0.32 mm).

FIG. 21 is the GLC profile for the crude reaction product of Example XXV(Conditions: Fused silica/methyl silicone column).

FIG. 22 is the GLC profile for the vacuum distillation product, Fraction1 of the reaction product of Example XXV (Conditions: 58 meters×0.31 mmOV-1, fused silica/methyl silicone column).

FIG. 23 is the GLC profile for vacuum distillation Fraction 9 of thereaction product of Example XXV (Conditions: 50 meters×0.31 mm OV-1,fused silica column progammed at 75°-225° C. at 2.0° C. per minute).

FIG. 24 is the GLC profile for the crude reaction product used inExample XXVI (Conditions: 50 meters×0.32 mm fused silica/methyl siliconecolumn programmed at 75°-225° C. at 2.0° C. per minute).

FIG. 25 is the GLC profile for the crude reaction product used inExample XXVI (Conditions: 50 meters×0.32 mm fused silica/carbowax 20Mcolumn programmed at 75°-225° C. at 2.0° C. per minute).

FIG. 26 is the GLC profile for the crude reaction product of ExampleXXXVIII (Conditions: 50 m×0.322 mm fused silica/methyl silicone columnprogrammed at 75°-225° C. at 2.0° C. per minute).

FIG. 27 is the GLC profile for the crude reaction product of ExampleXXXIX (Conditions: 50 m×0.32 mm fused silica/methyl silicone columnprogrammed at 75°-225° C. at 2.0° C. per minute).

FIG. 28 is the GLC profile for bulked fractions 1-17 from the reactionproduct of Example XL (Conditions: 50 m×0.32 mm fused silica/methylsilicone column programmed at 75° C.-225° C. at 2.0° per minute).

DETAILED DESCRIPTION OF THE DRAWINGS

FIG. 1 is the GC-IR spectrum for the crude reaction product of ExampleI. The peak indicated by reference numeral 10 is the peak forbenzaldehyde in the reaction product. The peak indicated by referencenumeral 11 is the peak for cinnamaldehyde having the structures:##STR48##

FIG. 2 is the GC-IR spectrum for the distillation residue of Example Icontaining benzaldehyde and cinnamaldehyde. The peak indicated byreference numeral 20 is the peak for benzaldehyde. The peak indicated byreference numeral 21 is the peak for the unreacted cinnamaldehyde havingthe structure: ##STR49##

FIG. 3 is the GC-IR spectrum for the crude reaction product of ExampleII. The peak indicated by reference numeral 30 is the peak forbenzaldehyde. The peak indicated by reference numeral 31 is the peak forcinnamaldehyde.

The apparatus of FIG. 4 (the Soxhlet reaction apparatus) is used toeffect the reaction: ##STR50## when the cinnamaldehyde is present insuch solid materials as pulverized cinnamon bark and/or when using asolid base catalyst, e.g., Ca(OH)₂, limestone or Mg(OH)₂.

Thus, a mixture of cinnamaldehyde-bearing material (e.g., pulverizedcinnamon bark Ceylon) and solid natural base, (for example, limestoneMg(OH)₂, Ca(OH)₂ or lecithin) 46 is placed in a porous thimble 45. Thethus-filled porous thimble is placed in the inner tube 42 of the Soxhletapparatus 47. The apparatus 47 is then fitted via stopper 48 at opening50 to a bolt-head flask 41 containing a nonionic emulsifier (preferablya sorbitan derivative emulsifier as defined, supra) and water, or amixture of at least 50% water and a C₁ -C₅ lower alkanol, e.g.,methanol, ethanol, isopropanol, n-propanol, n-butanol, isobutanol,t-butanol, t-amyl alcohol or n-amyl alcohol and to reflux condenser 57having a cooling jacket 54 fitted with cooling liquid inlet tube 55surrounding a condenser surface 53. The flask 41 includes a valve 79 andis fitted with steam tube 92 and steam sparger 93 for the purpose ofsteam distilling the benzaldehyde-containing reaction product from thereaction mass 40 using atmospheric or high pressure steam 94 evolvedfrom steam source 90 through line 91 past valve 95 using, if desired,pump 96. The reflux condenser having outlet 56 is tightly fitted viastopper 52 to the inner tube 42 of the "Soxhlet" apparatus. The solvent,the nonionic emulsifier (preferably sorbitan derivative emulsifier), thewater or the water-alkanol mixture is boiled at location 40 in flask 41.The vapor passes up through the tube 44 and is condensed by condenser 57and the condensed solvent falls from 53 through opening 56 into thethimble 45 and slowly fills the body of the apparatus 47. When the wateror the water-C₁ -C₅ lower alkanol mixture contacts the mixture ofpulverized cinnamaldehyde bearing material and solid base (e.g.,Mg(OH)₂) in thimble 45, a retro-aldol reaction is effected, thusly:##STR51##

The result of this reaction is the formation of awater-cinnamaldehyde-benzaldehyde-acetaldehyde mixture or awater-cinnamaldehyde-benzaldehyde-acetaldehyde/C₁ -C₅ lower alkanolmixture. The solid-liquid reaction mass residence time in the thimblemust be sufficient to allow a final yield of benzaldehyde andacetaldehyde in amounts of 10% or more.

When the mixture reaches the top of tube 43, it siphons over throughtube 43 into flask 41 and thus effects removal of that portion of thereaction product which is "extracted" in thimble 45. The process isrepeated automatically as the reaction proceeds in thimble 45, that is,the retro-aldol reaction, to wit: ##STR52## proceeds in thimble 45. Theresulting "natural" benzaldehyde may be isolated as by fractionaldistillation.

In place of the solid base, e.g., Mg(OH)₂ at location 46, alecithin-base mixture (lecithin is a choline precursor having thestructure: ##STR53## wherein the moieties: ##STR54## have been defined,supra) may be added at location 40 (with the reaction taking place atlocation 40 rather than at location 46 or a natural proline or chlolineembedded in an inert polymer having a micropores such as microporouspolyethylene may be admixed with the cinnamaldehyde-bearing solid, e.g.,the pulverized cinnamon bark at location 46.

In the case of the reaction taking place at location 46, the siphon tube43 has an outlet into the flask 41 at 51 wherein the reaction productcontaining large amounts of benzaldehyde together with water, orwater/alkanol mixture is passed through the opening 51 of siphon tube 43and then through the tube 49 of the "Soxhlet" apparatus 47 into flask41.

The Soxhlet apparatus is firmly in place in a vapor-tight manner as aresult of the placement of tube 49 in tightly-fitting stopper 48 locatedin the neck of flask 41 at location 50.

In the case of the reaction taking place at location 40, the siphon tube43 has an outlet into the flask 41 at 51 wherein extractedcinnamaldehyde together with water or water/alkanol mixuture is passedthrough the opening 51 of siphon tube 43 and then through the opening ofthe Soxhlet apparatus into flask 41. The Soxhlet apparatus is firmly inplace in a vapor-tight manner as a result of the placement of tube 49 intightly-fitting stopper 48 located in the neck of flask 41 at location50.

When the solid at location 46 is initially soley solid base, e.g.,Mg(OH)₂, limestone or Lecithin, the solid natural base 46 is placed inporous thimble 45. The thus filled porous thimble 45 is placed in theinner tube 42 of the Soxhlet apparatus. The apparatus is then fitted viastopper 48 at opening 50 to a bolt-head flask 41 containing water or amixture of at least 50% water and a C₁ -C₅ lower alkanol, e.g.,methanol, ethanol, isopropanol, n-propanol, n-butanol, isobutanol,t-butanol, t-amyl alcohol or n-amyl alcohol, a nonionic emulsifier(preferably sorbitan derivative emulsifier as defined, supra), and anatural cinnamaldehyde-containing oil, e.g., cinnamon leaf oil or cassiaoil and to reflux condenser 57 having a cooling jacket 54 fitted withcooling liquid inlet tube 55 surrounding a condenser surface 53. Theflask 41 includes a valve 79 and is fitted with a steam tube 92 andsteam sparger 93 for the purpose of steam distilling thebenzaldehyde-containing reaction product from the reaction mass 40 usingatmospheric or high pressure steam 94 evolved from steam source 90through line 91 past valve 95 using, if desired, pump 96. Valve 79 is asafety valve. The reflux condenser having outlet 56 is tightly fittedvia stopper 52 to the inert tube 42 of the Soxhlet apparatus. Thesolvent, the nonionic emulsifier (preferably a sorbitan derivativeemulsifier), the cinnamaldehyde-containing oil, and the water or thewater-alkanol mixture is boiled at location 40 in flask 41. The vaporpasses up through the tube 44 and is condensed by condenser 57 and thecondensed solvent falls from 53 through opening 56 into the thimble 45and slowly fills the body of the apparatus 47. When the water or thewater/C.sub. 1 -C₅ lower alkanol mixture contacts the solid base (e.g.,Mg(OH)₂ or limestone or Ca(OH)₂) in thimble 45, the OH⁻ ions aretransported into flask 41 and into the reaction mass at location 40 inflask 41 thereby causing the "retrol-aldol" reaction to be effectedthusly: ##STR55##

At the desired time for recovery of the resulting reaction productlocated at location 40 valve 96 is adjusted for product recovery. Thus,valve 74 is converted from a "closed" position to a "open" position inline 97 and steam from source 90 through line 91 past valve 95 usingpump 95a through opening 77 using line 92 through sparger 93 is passedinto the benzaldehyde-containing reaction product in flask 41 atlocation 40. The steam (shown by bubbles 94) carries or entrainsbenzaldehyde-rich vapors through line 44 past valve 96 through line 97past valve 74 into condenser 98 which is cooled with cooling waterentering or leaving from opening 99 using jacket 78. The resultingproduct which may contain a high proportion (e.g., 40%) of unreactedcinnamaldehyde may be replaced at location 40 in flask 41 with nonionicsorbitan derivative containing emulsifier and additional water soluablebase, e.g., sodium bicarbonate to be redistilled using steam from source90, the redistillation taking place using condenser 98 and coolingjacket 78.

In place of Soxhlet apparatus 47 and tube 42, the retro-aldol reactioncan take place in an apparatus of the nature of FIG. 5.

Referring now to FIG. 5, solid cinnamaldehyde-containing material, forexample, pulverized cinnamon bark may be placed on a sintered glass disc70 of FIG. 5 and the entire apparatus may be fitted onto a reactionvessel which is also fitted with a distillation apparatus. Hotalkanol-water/non-ionic emulsifier (preferably sorbitan derivativeemulsifier) mixture or hot water/nonionic emulsifer (preferably sorbitanderivative emulsifier) mixture may be added through opening 73 into tube71 slowly past the pulverized cinnamaldehyde-containing material restingon sintered glass disc 70. The water/emulsifier or the water/C₁ -C₅lower alkanol/emulsifier mixture may be admixed with a base such asproline, choline sodium bicarbonate, potassium bicarbonate, sodiumcarbonate, sodium bicarbonate, lithium carbonate, lithium bicarbonate ora mixture of lecithin and base. In the alternative, thecinnamaldehyde-yielding material may be admixed with solid base (e.g.,Mg(OH)₂ limestone or Ca(OH)₂) while resting on sintered glass disc 70.The entire apparatus is fitted at 72 into a flask having fitted theretoa distillation apparatus. As the benzaldehyde-rich and acetaldehyde richreaction mixture passes through disc 70 through opening 74 into theflask it may be simultaneously fractionally steam distilled or it may berecycled if it contains an excessive amount of cinnamaldehyde that hasnot reacted and if it is desired to create a more enrichedbenzaldehyde-containing product.

FIG. 6 is a schematic diagram of a solid-liquid phase reaction apparatuswhich can be used to carry out the retro-aldol reaction of ourinvention, to wit: ##STR56##

Set forth in FIG. 6 is a solid-liquid retro-aldol reaction apparatuswhich is specifically described in U.S. Pat. No. 1,636,550, thespecification for which is incorporated herein by reference.Specifically, in FIG. 6, the numeral 2001 designates a holder forparticularized cinnamaldehyde-bearing solid, for example, particularizedcinnamon bark or cinnamon leaf which contains a large quantity ofcinnamaldehyde having the structures: ##STR57## and/or a solid basiccatalyst (e.g., Ca(OH)₂, limestone or Mg(OH)₂) which is shown at 2002 inthe drawing. Arranged below the holder in vaporizing apparatus fornatural cinnamaldehyde-containing oil (e.g., cassia oil), nonionicemulsifier (preferably sorbitan derivative emulsifier), and reactionsolvent, e.g., water or a mixture of C₁ -C₅ lower alkanol and water(such as a 50:50 mixture of ethanol and water), which apparatus consistspreferably of a closed container 2003 arranged in a heating bath vessel2004 which may be a hot oil bath. Heat may be applied to vessel 2004either by gas flame, steam coils located in the vessel, solar energy orany other suitable means.

Atmospheric pressure or high pressure steam 2033 supplied from source2030 through line 2031 past valve 2038 using pump 2039 may be suppliedto the reaction solvent-emulsifier-cinnamaldehyde-containing oil systemacting as:

(i) energy of activation for the reaction;

(ii) a heat source;

(iii) agitation means; and/or

(iv) distillation means (at the desired termination of carrying out thereaction).

Connected with the holder 2001 is a condenser 2005. The condenser 2005may be of any suitable construction. It is shown as consisting of avessel provided with two interior headers 2006 and 2007 having aplurality of condensing tubes 2008. The space between the headers issupplied with a cooling fluid by means, for example, of a cold waterinlet pipe 2009. 2010 Is an outlet pipe for cooling fluid which fluidmay, if desired, be artificially cooled before being introduced into thecondenser to the extent necessary to completely condense the vaporizedsolvent to a temperature of 60°-80° C., for example, although thistemperature will necessarily vary with the pressure in the holder.

Reference numeral 2011 indicates a pipe for conducting the vaporizedwater or mixture of water and lower alkanol from vessel 2003 into theupper portion of the holder 2001. Reference numeral 2012 indicates apipe leading from the lower portion of the holder to the vessel 2003,preferably. It is desirable to form pipe 2012 with an upward bend 2013whereby the water or mixture of water and lower alkanol will beaccumulated in the holder to a certain level, that is to say, above thebody of reaction or solid catalyst mass, that is, the pulverizedcinnamaldehyde-bearing solid materials such as pulverized cinnamon barkceylon which may be intimately admixed with natural basic catalyst,e.g., limestone, Mg(OH)₂ or Ca(OH)₂ before being discharged into vessel2003. When the outflow from the holder is started, it is continuedsiphonically until the holder is emptied of liquid so that the action isintermittent. The solid-liquid reaction mass residence time in thethimble must be sufficient to allow a final yield of benzaldehyde andacetaldehyde in amounts of 10% or more.

An evacuating mechanism is provided for maintaining a constantsub-atmospheric pressure in the holder, condenser and vaporizing vessel2003 during that period of time that the reaction is desired to takeplace. For example, a vacuum pump 2014 may be connected by pipe 2015 tothe top of the condenser 2005. The method of the retro-aldol reactionapplied to the treatment of the cinnamaldehyde-bearing solid, e.g.,pulverized cinnamon bark or pulverized cinnamon leaf, and using theapparatus as above described is as follows:

The pulverized cinnamaldehyde-bearing solid, e.g., cinnamon bark ceylonis comminuted and placed in the 2001. At a 1:1 mole ratio (for example)the solid basic catalyst, e.g., limestone, Mg(OH)₂ or MgO or CaO orCa(OH)₂ is added to the pulverized cinnamaldehyde-bearing material (themole ratio is based on the cinnamaldehyde determined to be in thepulverized cinnamaldehyde-bearing material) and allowed to stand underwater, or an aqueous alcohol mixture such as 50:50 mixture of ethylalcohol and water for a period of time (e.g., 30-40 hours). The water oraqueous alcohol mixture may be used in an amount approximating 40-60% byvolum of the pulverized cinnamaldehyde-bearing material, e.g., cinnamonbark Ceylon.

After the pulverized cinnamaldehyde-bearing solid, e.g., cinnamon barkhas been macerated, in this manner, as long as necessary, a volume ofwater or aqueous alcohol, e.g., 50:50 ethanol:water preferably equal tothe volumetric contents of the holder 2001 and, in addition, nonionicsorbitan derivative emulsifier (as described, supra) and, if desired,additional cinnamaldehyde-containing oil (e.g., cassia oil) is placed invessel 2003 and the emulsifier/water or alcohol-water mixture in vessel2004 is heated to a temperature in the range of 80°-100° C. (e.g., 85°C., for example, when a 50:50 mixture of ethanol and water is present)to bring about vaporization of the alcohol mixture or water. At the sametime, the vacuum pump 2014 is started. The pump may be operated so as tomaintain a constant vacuum in the apparatus of from approximately 250mm/Hg pressure up to approximately 750 mm/Hg pressure.

The vaporized solvent passes from vessel 2003 through pipe 2011 into thespace 2016 above the material 2002 in holder past multidirection valve2040 and into the condenser and into the condenser 2005 at this point intime, 2041, 2042, and 2048 valves are kept in a "closed" position.Coming in contact with the water cooled tubes 2008, the vapor iscondensed and is refluxed upon the pulverized cinnamaldehyde-bearingmaterial (e.g., cinnamon bark) treated. As soon as the level of theliquid in the holder rises above the upper bend of siphon 2013, thesolvent admixed with benzaldehyde and cinnamaldehyde is drawn from thebottom of the holder and discharged into vessel 2003 by the siphoningaction described. The vaporization of the solvent and its condensationand precipitation on the pulverized cinnamaldehyde-bearing material,(e.g., cinnamon bark)--basic catalyst mixture (e.g., Mg(OH)₂) iscontinuous so that the extracting operation may be carried on as long asmay be necessary in order to remove the reaction product, that is, thehigh benzaldehyde-containing reaction product from the pulverizedcinnamaldehyde-bearing material, (e.g., cinnamon bark) to the extentdesired. Ordinarily, the vaporization and condensation of the solventwill not keep pace with its discharge through the siphon so that theoperation of the apparatus so far as withdrawal of the solvent andextraction is concerned, will be intermittent. That is, a certain amountof the solvent will collect and remain in contact for a time with thepulverized cinnamaldehyde-bearing material (e.g., pulverized cinnamonbark or pulverized cinnamon leaf) and then will be discharged, theholder being practically emptied of liquid before the siphoning actionis stopped.

At the end of the desired time of reaction multidirectional valve 2040is turned in a position such that vapors are transmitted through line2043 into condenser 2044 rather than through condenser 2005. Thus,valves 2041, 2042 and 2048 are placed in a "open" position and thevapors then pass through line 2043 and line 2047 when steam from source2030 is passed through line 2031 past valve 2038 using pump 2039 throughsparger 2032 into vessel 2003 thereby causing benzaldehyde-containingreaction product to be vaporized (together with the steam 2033) throughline 2011 through head space 2016 and through lines 2047 and 2043, pastvalves 2040, 2041, 2042 and 2048 using, if desired, pump 2045. Thebenzaldehyde-containing reaction product is condensed in heat exchanger2044 and the condensate is passed through line 2051 into benzaldehydereaction product receiving vessel 2046 from whence it may be recycledinto vessel 2003 for further reaction using, for example, additionallimestone catalyst at 2002 or additional water soluable sodiumbicarbonate (and the like) catalyst which would be located at thevicinity 2032 together with additional nonionic sorbitan derivativecontaining emulsifier.

FIG. 7A is a schematic diagram of a liquid-liquid phase reactionapparatus which can be used to carry out the retro-aldol reaction of ourinvention, to wit: ##STR58##

Set forth in FIG. 7A is a liquid-liquid retro-aldol reaction apparatuswhich is composed of a reaction vessle 169 attached to a packedrefluxing column 181 containing packing (e.g., Raschig Rings or BerleSaddles) 182 up to level 183, which, in turn, is connected to thecondenser/vapor line/product recovery-return system (hereinafterreferred to as the "CVPR" system. The "CVPR" system consists of vaporline 185 containing thermometer or temperature gauge 186 connected backinto the main column through line 188; at the very top of the column iscondenser 199 surrounded by cooling liquid in jacket 202 with thecooling liquid entering at 201 and exiting at 203. Fixed funnel 187 islocated below condenser 199 which has opening 200 leading into fixedfunnel 187. Liquid from fixed funnel 187 is directed into movable funnel189 which is caused to be moved by means of magnet 193 operated usingmagnetic coil 191 using electric timer 192. Movable funnel 189 can causeliquid to be directed back onto packing surface 183 or the liquid may bedirected into tube 194 through opening 190. Hence, according to the waythe electric timer is set, condensed liquid may intermittently bedirected back into the packing or into recovery tube 194 past valve 197through tube 205 past valve 207 through tube 216 and opening 217 intoseparatory funnel 218. Material having a higher vapor pressure such asacetaldehyde proceeds through tube 206 past valve 208 passed "T" joint211 through valve 210 and tube 226 through opening 227 into cold trap231 wherein the substantially pure acetaldehyde containing minorimpurities is collected (shown by reference numeral 230).

In carrying out the reaction: ##STR59## a liquid-bearing cinnamaldehydesubstance, e.g., cassia oil or cinnamon oil or naturalsolvent-containing cassia oil or cinnamon oil 170 is placed in reactionvessel 169. Simultaneously, or subsequently base, e.g., sodium carbonateor sodium bicarbonate or proline or choline is placed in reaction vessel169 with stirring by stirrer 173 powered by stirrer motor 175 throughshaft 174. Simultaneously, a nitrogen blanket is maintained over thestirred reaction mass using nitrogen gas pumped in through opening 176into the reaction vessel 169 at orifice 177. Reaction mass 170 alsocontains water or a mixture of water and a C₁ -C₅ lower alkanol and anonionic emulsifier (preferably a sorbitan derivative emulsifier asdefined, supra). Steam 295 from source 290 may be continuously orintermittently feed through sparger 294 connected to line 293 intoreaction mass 170. The steam line enters the reaction vessel 169 at 292whereat line 291 is connected. Alternatively, or simultaneously,continuously or intermittently heating mantle 171 containing heatingelements 172 is energized while the stirrer motor is in operation. Thethus-induced energy causes the reaction mixture 170 to undergo areaction whereby a mixture of cinnamaldehyde, acetaldehyde andbenzaldehyde together with either of the C₁ -C₅ alkanol solvent/watermixture or water is vaporized through opening 180, and reaction flask179 into packed column 181 containing packing 182 and having a packingsurface at 183. The vapor is partially condensed in the packing 182 andthe condensed material returns through the packing back into thereaction flask for subsequent reaction. Simultaneously, part of thevapor proceeds through vapor tube 185 past thermometer or temperaturegauge 186 through tube 188 back into the column and onto condenser 199.With valve 197 open with respect to tube 198, highly volatile mixturecontaining acetaldehyde proceeds past the condenser 199 through tube 198past tube 205 through tube 206 (with valves 208 and 210 "open") throughline tube 209 and through tube 226 into cold trap 231 through opening227. Thus, substantially pure acetaldehyde is collected at 230 using dryice trap 228 containing dry ice at location 229. Less volatilecondensate (e.g., a mixture rich in cinnamaldehyde and benzaldehyde andcontaining smaller amounts of acetaldehyde) is condensed at 199 and thecondensate passes back through opening 200 into fixed funnel 187. Thecondensate then proceeds into movable funnel 189 wherein part of thecondensate is returned through space 184 into packing 182 and then backinto the reactor 169 for subsequent reaction and part of the condensateis directed into tube 194 through opening 190 intermittently as a resultof the setting of electric timer 192 which operates magnetic coil 191which actuates magnet 193 causing movable funnel 189 to move laterally;at one point in the time interval causing fluid to enter opening 190 andat another point in the time interval causing fluid to enter the packedcolumn 181 through packing 182. Hence with valve 197 open with respectto tube 194-196, benzaldehyde/cinnamaldehyde reaction product passesthrough the "U" tube 195 past valve 197 through tube 205 past valve 207(in open position) through tube 216 through opening 217 into separatoryfunnel 218 wherein water or mixture of water and alkanol separates out.The benzaldehyde/cinnamaldehyde mixture is located at location 220 andthe water or water/alkanol mixture is at location 219 separated at phaseseparation location 221. When the separatory funnel fills, valve 222 isopened permitting benzaldehyde/cinnamaldehyde mixture 200 to proceedinto product container 224 at location 225.

When valve 207 is open, simultaneously, acetaldehyde vapors notcondensing may still pass through tube 206 with valve 208 and valve 210open and valve 212 and 213 closed with the acetaldehyde condensing incold trap 231 cooled by dry ice 229 in container 228. Otherwise, vaporsare vented to the atmosphere if valve 210 is closed and valves 208, 212and 213 are open with the acetaldehyde passing through tube 206 andpassed tube 214. In addition, other vapors may pass through tube 215through valve 213 into the open atmosphere.

Referring to FIG. 7B, FIG. 7B shows magnetic coil 191 in the vicinity ofmagnet 193 whereby movable funnel 189 may be moved so that the funnelmay be positioned to direct liquid coming into same from funnel 187either into tube 190 for recovery purposes or back onto packed column181 (on packing 182) for recycle purposes.

Referring to FIG. 7C, FIG. 7C is a "continuous apparatus" version of thebatch type apparatus of FIG. 7A.

In actuality, FIG. 7C is a schematic diagram of a continuousliquid-liquid phase reaction-product recovery apparatus which can beused to carry out the retro-aldol reaction of our invention, to wit:##STR60##

Set forth in FIG. 7C is a liquid-liquid retro-aldol reaction-productrecovery apparatus which is composed of a reaction vessel 304 attachedto a packed reflux column 305 containing packing 306 which, in turn, isconnected to a cooling heat exchanger 321 containing heat exchange tubes322 cooled using cooling liquid entering at 323 and exiting at 324,which, in turn, is connected to product recovery and recycle systemcomposed of lines 325, 327, two-way valve 326, line 328, valve 329, pump330 and line 331 and receiver 332.

In carrying out the reaction: ##STR61## a liquid-bearing cinnamaldehydesubstance, e.g., cassia oil or cinnamon oil or naturalsolvent-containing cassia oil or cinnamon oil 310 contained in container309 is pumped through line 313 past valve 314 using pump 315 throughline 316 into reactor 304. Simultaneously, or subsequently, base 312such as aqueous sodium bicarbonate contained in holding tank 311 ispumped through line 317 past valve 318 using pump 319 through line 320into reactor 304 at location 304a. Simultaneously, or subsequently,water or a mixture of C₁ -C₅ alkanol and water in admixture withnonionic sorbitan derivative emulsifier 382 contained in holding tank381 is pumped through line 385 past valve 383 using pump 384 intoreactor 304 at location 304a. The resulting mixture 300 which containswater or a mixture of C₁ -C₅ lower alkanol such as ethyl alcohol andwater is heated to reflux and refluxed in packed column 305 havingpacking 306 (e.g., Raschig Rings or Berle Saddles) while being stirredby stirrer 303. Optionally, continuously or intermittently, atmosphericpressure or high pressure steam 393 is passed into the reaction mass 300from source 390 through line 391 past valve 396 through sparger 392. Thesteam has the effect of:

(i) agitation;

(ii) imparting activation energy for the reaction; and/or

(iii) operating to effect fractional steam distillation.

The refluxing substance is continued to be refluxed in packed column 305having packing 306 until analysis indicates that desired amount ofbenzaldehyde and acetaldehyde has been formed in the reaction mass 300whereupon the heat input into reactor 304 is increased whereby asignificant portion of the reaction material is distilled (using steamdistillation caused by the presence of boiling water at 300) overheadthrough heat exchanger 321 cooled using cooling liquid entering at 323and exiting at 324. The resulting condensed material is passed throughline 325 past reflux valve 326 through line 328 past valve 329 usingpump 330 through line 331 into receiving vessel 332. A portion of thecondensed material may be returned back into the reactor 304 past refluxvalve 326 through line 327 through pipe 308 back into the packed column305 containing packing 306 and then back into the reactor 304. Inreceiver 322, the lower phase is benzaldehyde and acetaldehyde-rich(indicated by reference number 334) and the upper phase is solvent-rich(e.g., water or a mixture of water and lower alkanol)(indicated byreference numeral 333).

If desired, and preferably, the upper phase 333 may be recycled eitherpartially or totally through line 397 using pump 398 past valve 399 backinto reactor 304.

The benzaldehyde and acetaldehyde-rich phase is then pumped into opening338 through line 335 using pump 336 past valve 337 through line 339 intodistillation column 340 at location 341 where overhead-rich material isdistilled through line 342 past reflux valve 343 through line 345 pastvalve valve 346 using pump 347 through line 348 into receiver 350, theacetaldehyde-rich material being indicated by reference numeral 349. Thebottoms which are benzaldehyde and cinnamaldehyde-rich are removedthrough line 351 past return valve 352 through line 354 past valve 355using pump 356 through line 357 into receiver 358 with thebenzaldehyde/cinnamaldehyde-rich phase indicated by reference numeral359. With regard to distillation column 340, line 344 is the reflux linefor the acetaldehyde-rich phase and line 353 is the reboiler line forthe benzaldehyde/cinnamaldehyde-rich phase.

The benzaldehyde/cinnamaldehyde-rich phase 359 may then be redistilledin distillation column 365 by passing the contents of receiver 358through line 360 past valve 361 using pump 362 through line 363 intodistillation column 365 at location 364. Overhead distillate rich inbenzaldehyde is then removed through line 366 past reflux valve 367through line 370 past valve 368 using pump 369 into receiver 371 thebenzaldehyde-rich material being indicated by reference numeral 372. Thebottoms which are cinnamaldehyde-rich are removed through line 373 pastreturn valve 374 through line 378 using pump 377 past valve 376 intoreceiver 379, the cinnamaldehyde-rich phase indicated by referencenumeral 380. The bottom return line is indicated by reference numeral375.

The entire apparatus is used in the practice of Example VI, infra.

FIG. 8 is the GLC profile for the reaction product of Example VI whereinthe reaction: ##STR62## takes place. The peak indicated by referencenumeral 800 is the peak for benzaldehyde. The peak indicated byreference numeral 810 is the peak for the cinnamaldehyde.

FIG. 9 is the GLC profile for a first distillation product of thereaction product of Example VI rich in benzaldehyde. The peak indicatedby reference numeral 900 is the peak for benzaldehyde.

FIG. 10 is the GLC profile of a second distillation product of thereaction product of Example VI rich in benzaldehyde. The peak indicatedby reference numeral 101 is the peak for benzaldehyde.

FIG. 11 is the GLC profile of a third distillation product of thereaction product of Example VI rich in benzaldehyde. The peak indicatedby reference numeral 111 is the peak for the benzaldehyde.

FIG. 12 is the total ion current spectrum of a GC-MS analysis of theacetaldehyde-rich material condensed in the "cold trap" 231 as indicatedby reference numeral 230 on FIG. 7A. The peak indicated by referencenumeral 120 is the peak for acetaldehyde. The shoulder indicated byreference numeral 121 is for ethyl alcohol. The peak indicated byreference numeral 122 is the peak for acetic acid. The peak indicated byreference numeral 123 is the peak for crotonaldehyde. The peak indicatedby reference numeral 124 is the peak for benzaldehyde.

FIG. 13 sets forth the apparatus used in the practice of Example XXIVand Example XXV as well as in producing the product used in ExampleXXVI.

Reaction flask 1301 is equipped with stirrer 1313 attached to stirrer1314 through moveable sealed joint 1315 powered by motor 1316. Reactionflask 1301 is also fitted with nitrogen sparger 1310 through fitting1311 with the nitrogen being supplied from source 1307 through line 1308and apparatus 1309. Reaction flask 1301 is also fitted with heatingmantle 1303 and packed Goodloe column 1317 containing packing 1319. TheGoodloe column 1317 is fitted at 1334 with distillation head 1326 whichis equipped with a magnetic timer 1332/1320. Heating mantle 1303 ispowered through lines 1305 from electric power source 1306.

Natural cinnamaldehyde bearing oil (e.g., cassia oil) is admixed withnonionic sorbitan containing emulsifier (as defined, supra) and aqueouswater soluable base (e.g., sodium bicarbonate and lithium bicarbonate)and water and the mixture is indicated by reference numeral 1312 to belocated in flask 1301. The distillation head 1326 is connected to coldtrap 1335/1338/1337 which, in turn, is connected to "Y" tube 1339 and1344, which, in turn, is connected to line 1345 as well as separatoryfunnel 1340. Line 1345 (for delivery of the highly volatileacetaldehyde-rich mixture) is fitted to dry-ice/isopropenyl trap1347/1348/1346 and this trap is fitted to vacuum line 1350 supplied withvacuum source 1349.

Thermometer 1322/1323 is capable of measuring to 0.1° C. and thermometer1329/1328/1327 has a thermocouple situated immediately after condenser1324 at 1327. The cold trap 1337/1335/1338 is maintained at -5° down to-10° C. The condensate 1343 is collected in separatory funnel 1340 asindicated by reference numeral 1341 and is periodically transferred tobottles for analysis through valve 1342. The overhead acetaldehyde-richvapors are conveyed through line 1344 and 1345 to vessel 1346 (dry-icetrap) maintained in container 1347 using dry-ice/isopropenyl mixture1348 which is vented to a vacuum line 1350 or to the atmosphere throughline 1349. If a vacuum is maintained it is slighly less than atmosphericpressure.

It is preferable that the water soluable base (e.g., sodium bicarbonate)is dissolved in water and then a premixture of cinnamaldehyde-containingoil (e.g., cassia oil) and nonionic emulsifier (preferably sorbitanderivative emulsifier, e.g., TWEEN 20) is added to the solution 1312stirred using stirrer 1313.

The mixture 1312 is heated to reflux using heating mantle 1303 poweredthrough lines 1305 using electric source 1306 while maintaining a highnitrogen flow at 1310 through line 1308 from nitrogen source 1307.

The heating mantle 1303 has its heat adjusted through lines 1305 usingelectric source 1306 (e.g., "powerstats") whereby a boilup rate ismaintained such that the condenser 1324 cools the vapors thereat toapproximately 85° C. as indicated on the thermometer 1327/1328/1329thereby condensing the major part of organics. However, low boilers(including acetaldehyde) water vapor and some benzaldehyde pass throughtube 1380 to be condensed by cold traps containing ice at 1336 andcontaining dry ice at 1348.

Fractions are collected in vessel 1340 at 1341. The oil layer (thebottom layer) is periodically removed through valve 1342 and analyszedby means of gas chromatography.

As the water level falls in the flask 1301 water is added periodically.

The reflux ratio (amount of material taken off through line 1333 versusamount of material returned into reactor 1301) is controlled usingmagnetic controller 1320 through line 1321 and magnet 1332. Condensatefrom condenser 1324 is received in funnel 1325. Funnel 1332 can beadjusted in order to direct fluid flow into tube 1333 or back into thereactor 1301 using the magnet 1379 which is connected to power line 1321which is connected to control device 1320. This determines the amount ofbenzaldehyde-rich substance which is collected in receiver 1340. Theamount of heat input from power source 1306 will ultimately alsodetermine the amount of benzaldehyde and rate of benzaldehyde collectedat 1341 and the amount of acetaldehyde collected at 1346.

FIG. 14 is a graph showing temperature and composition changes duringsteam distillation of the product produced according to Example XXV. Thegraph indicated by reference numeral 1401 is the graph of temperatureversus fraction (the fractions being on a scale of 0 to 90). The graphindicated by reference numeral 1402 is a graph of o-anisaldehyde andcinnamaldehyde versus fraction number with the percent of thecombination of cinnamaldehyde and o-anisaldehyde being indicated on the"Y" axis at the right hand side of the graph. The temperature isindicated on the "Y" axis at the left hand side of the graph. The graphindicated by reference numeral 1403 is the graph of percent benzaldehydeversus fraction number with the percent benzaldehyde also beingindicated numerically on the "Y" axis at the right hand side of thegraph.

FIG. 22 is the GLC profile for vacuum distillation Fraction 1 of thedistillation product of the reaction product of Example XXV (Conditions:50 meter×0.31 mm OV-1 fused silica/methyl silicone column). The peakindicated by reference numeral 2201 is the peak for benzaldehyde. Thepeak indicated by reference numeral 2202 is the peak for acetaldehyde.

FIG. 23 is the GLC profile for vacuum distillation Fraction 9 of thevacuum distillation of the reaction product of Example XXV. (Conditions:50 meter×0.31 mm OV-1 fused silica/methyl silicone column programmed at75°-225° C. at 2° C. per minute). The peak indicated by referencenumeral 2301 is the peak for benzaldehyde.

FIG. 24 is the GLC profile for the crude product prior to distillationused for the distillation in Example XXVI (Conditions: 50 meter×0.32 mmfused silica/methyl silicone column programmed at 75°-225° C. at 2.0° C.per minute). The peak indicated by reference numeral 2401 is the peakfor acetaldehyde. The peak indicated by reference numeral 2402 is thepeak for crotonaldehyde. The peak indicated by reference numeral 2403 isthe peak for benzaldehyde. The peak indicated by reference numeral 2404is the peak for salicyaldehyde, benzyle alcohol, and para cymene. Thepeak indicated by reference numeral 2405 is the peak for phenylethylalcohol. The peak indicated by reference numeral 2406 is the peak for2-methyl benzofuran and isoborneol. The peak indicated by referencenumeral 2407 is the peak for cis-cinnamaldehyde. The peak indicated byreference numeral 2408 is the peak for 2-methoxy benzaldehyde. The peakindicated by reference numeral 2409 is the peak for transcinnamaldehyde.

FIG. 25 is the GLC profile for the crude product prior to distillationused in the distillation of Example XXVI (Conditions: 50 meter×0.32 mmfused silica/carbowax 20M column programmed at 75°-225° C. at 2.0° C.per minute). The peak indicated by reference numeral 2501 is the peakfor acetaldehyde. The peak indicated by reference numeral 2502 is thepeak for croton aldehyde. The peak indicated by reference numeral 2503is the peak for benzaldehyde. The peak indicated by reference numeral2504 is the peak for beta caryofalene. The peak indicated by referencenumeral 2505 is the peak for salisaldehyde. The peak indicated byreference numeral 2506 is the peak for isoborneol. The peak indicated byreference numeral 2507 is the peak for 2-methyl benzofuran. The peakindicated by reference numeral 2508 is the peak for cis-cinnamaldehyde.The peak indicated by reference numeral 2509 is the peak for phenylethylalcohol. The peak indicated by reference numeral 2510 is the peak for2-methoxy benzaldehyde. The peak indicated by reference numeral 2511 isthe peak for trans cinnamaldehyde.

Acetaldehyde has the structure: ##STR63##

Cinnamaldehyde has the structure: ##STR64##

Benzaldehyde has the structure: ##STR65##

Beta caryophyllene has the structure: ##STR66##

Salacylaldehyde has the structure: ##STR67##

Isoborneol has the structure: ##STR68##

2-Methyl benzofuran has the structure: ##STR69##

Cis-cinnamaldehyde has the structure: ##STR70##

Phenylethyl alcohol has the structure: ##STR71##

2-Methoxy benzaldehyde has the structure: ##STR72##

Trans cinnamaldehyde has the structure: ##STR73##

Benzyl alcohol has the structure: ##STR74##

Para cymene has the structure: ##STR75##

FIG. 27 is the GLC profile for the crude reaction product of ExampleXXXIX (Conditions: 50 m×0.32 mm fused silica/methyl silicone columnprogrammed at 75°-225° C. at 2.0° C. per minute). The peak indicated byreference numeral 2701 is the peak for benzaldehyde.

In further illustration of this invention the following examples aregiven. The instant invention should not be limited to these examples butis only limited by the scope of the claims as set forth, infra.

EXAMPLE I Preparation of Natural Benzaldehyde-Cinnamaldehyde Mixture

Reaction: ##STR76##

Into a 250 ml, three neck flask is placed 10 grams cassia oil, 50 mlethanol (95% foodgrade), 50 ml distilled water and 2 grams of L-proline(natural). Boiling chips are added and a water-washed stream of nitrogenis past over the reaction mass to help prevent oxidation of the formedbenzaldehyde. The mixture is heated to reflux and refluxed for a periodof 18 hours at atmospheric pressure (82° C.).

The resulting product contains 40% benzaldehyde and 60% cinnamaldehyde.

FIG. 1 is the GC-IR spectrum for the resulting product. The peakindicated by reference numeral 10 is the peak for the benzaldehydereaction product. The peak indicated by reference numeral 11 is the peakfor the unreacted cinnamaldehyde.

The resulting material is fractionally distilled. The bottoms at the endof the fractional distillation are analyzed.

FIG. 2 is the GC-IR spectrum for the bottoms in the distillation pot.The peak indicated by reference numeral 20 is the peak for benzaldehyde.The peak indicated by reference numeral 21 is the peak for thecinnamaldehyde.

EXAMPLE II Preparation of Natural Cinnamaldehyde and NaturalBenzaldehyde

Reaction: ##STR77##

Into a three neck flask equipped with stirrer, thermometer and refluxcondenser is placed 10 grams of cassia oil and 100 ml of a 3% aqueoussodium carbonate solution. Boiling chips are added and a water-washedstream of nitrogen is passed over the reaction mass to help preventoxidation of the formed benzaldehyde. The mixture is heated to refluxand refluxed for a period of 7 hours (100° C.). The resulting materialcontains 70% benzaldehyde and 30% cinnamaldehyde.

FIG. 3 is the GC-IR spectrum for the crude reaction mass. The peakindicated by reference numeral 30 is the peak for benzaldehyde. The peakindicated by reference numeral 31 is the peak for the cinnamaldehyde.(Conditions: Carbowax column programmed at 75°-225° C. per minute).

EXAMPLE III

At the rate of 3% to two separate samples of natural cherry liquer theproduct of Example I and the product of Example II are added. In each ofthe cases the resulting cherry liqueur has a more natural, moreaesthetically pleasing rich, ripe cherry aroma and taste nuanceremeniscent of natural cherry flavor. A bench panel of five members notassociated with the inventive entity of the instant applicationunanimously prefers the cherry liquer containing the products ofExamples I and II to the products not containing such materials.

EXAMPLE IV

Each of the cherry liqueurs produced in Example III is intimatelyadmixed with carbonated Perrier® water at the weight ratios of 50:50(Perrier water:cherry liqueur). The resulting "carbonated" beverage hasan excellent, natural cherry aroma and taste. A bench panel of fivemembers prefers the "resulting cherry soda" to a similar cherry sodaproduced without the use of the products of Examples I or II.

EXAMPLE V

A cherry fruit puree is produced (for the purpose of adding to anunflavored yogurt). At the level of 0.1%, each of the products ofExamples I and II is added to separate samples of the cherry puree. Atthe rate of 10% each of the cherry puree samples is added to unflavoredyogurt and intimately admixed therewith. A bench panel of five membersnot associated with the inventive entity of the instant applicationunanimously prefers the cherry flavored yogurt containing the productsof Examples I and II to the same product not containing such materials.

EXAMPLE VI Preparation of Natural Benzaldehyde-Cinnamaldehyde Mixtureand Natural Acetaldehyde Composition

Reaction: ##STR78##

Into a reaction vessel in the apparatus as set forth in FIG. 7A,equipped with stirrer, thermometer and reflux packed column fitted withoverhead condenser to which are connected receivers forbenzaldehyde-rich materials and acetaldehyde-rich materials asspecified, supra, are placed 1 liter of water, 50 grams cassia oil and20 ml of a 45% solution of choline base in methyl alcohol.

The reaction mass is heated to reflux and maintained at reflux for aperiod of 0.5 hours, at which point in time, 20 ml of a 45% solution ofcholine base in methanol is added. The reaction mass is continued to berefluxed for a period of 4 hours. At the end of the 4 hours, slowlyremoving the methanol from the system through the overhead condenserwith the reflux temperature rising from 65° C. to 99° C. At the end ofthe 4 hour period, 300 ml water is added to the reaction mass. Thereaction mass is then refluxed for a period of 8 hours. At the end ofthe 8 hour refluxing period, additional heat is imparted to the reactionvessel whereby the reaction product begins to be distilled using theoverhead condenser 199 and the controlled reaction product recoveryapparatus shown in FIGS. 7A and 7B into (i) receiver 218 where thebenzaldehyde-rich fraction 220 is collected and (ii) cold trap 231 wherethe acetaldehyde-rich material 230 is condensed and collected.

The original cassia oil utilized contained 88% cinnamaldehyde.

The yield of benzaldehyde based on 88% cinnamaldehyde-containing cassiaoil is 65%. The third distillation fraction contained a ratio ofbenzaldehyde:cinnamaldehyde of 13:1.

FIG. 8 is the GLC profile of the reaction product prior to the firstdistillation. The peak indicated by reference numeral 800 is the peakfor benzaldehyde. The peak indicated by reference numeral 810 is thepeak for cinnamaldehyde.

FIG. 9 is the GLC profile for the first distillation of thebenzaldehyde-rich phase 89. The peak indicated by reference numeral 900is the peak for benzaldehyde.

FIG. 10 is the GLC profile for the second distillation of the lowerphase benzaldehyde-rich product. The peak indicated by reference numeral101 is the peak for benzaldehyde.

FIG. 11 is the GLC profile for the third distillation of thebenzaldehyde-rich phase. The peak indicated by reference numeral 111 isthe peak for benzaldehyde.

FIG. 12 is the total ion current spectrum of a GC-MS analysis of theacetaldehyde-rich composition containing minor impurities 230 trapped incold trap 231 of the apparatus of FIG. 7A. The peak indicated byreference numeral 120 is the peak for the acetaldehyde. The shoulderindicated by reference numeral 121 is for ethyl alcohol. The peakindicated by reference numeral 122 is the peak for acetic acid. The peakindicated by reference numeral 123 is the peak for crotonaldehyde. Thepeak indicated by reference numeral 124 is the peak for benzaldehyde.

EXAMPLE VII

The following sweet cherry flavor formulation is prepared:

    ______________________________________                                        Ingredients       Parts by Weight                                             ______________________________________                                        Allyl isovalerate 15.0                                                        Amyl butyrate     200.0                                                       Anisic aldehyde   37.0                                                        Anisyl acetate    25.0                                                        Anisyl butyrate   12.0                                                        Anisyl propionate 12.0                                                        Benzyl acetate    50.0                                                        Third distillation product                                                                      4,658.0                                                     of the reaction product                                                       of Example VI (identified                                                     by the GLC profile of                                                         FIG. 11)                                                                      Eugenol           7.0                                                         Cyclohexyl cinnamate                                                                            5.0                                                         Cyclohexyl formate                                                                              8.0                                                         Ethyl acetate     680.0                                                       Ethyl butyrate    152.0                                                       Ethyl methylglycidate                                                                           100.0                                                       Rhodinol          60.0                                                        Beta-ionone       4.0                                                         Jasmine absolute  13.0                                                        Citral            1.0                                                         Maltol (5% in ethanol)                                                                          1.0                                                         Orris butter      30.0                                                        Orris resinoid    160.0                                                       Rhodinyl formate  1.0                                                         Rhodinyl isovalerate                                                                            12.0                                                        Para-Toluic aldehyde                                                                            500.0                                                       Vanillin          400.0                                                       Propylene glycol  2,920.0                                                     Total             10,000.0                                                    ______________________________________                                    

The resulting flavor is compared with the same flavor produced using amixture of bitter almond essential oil and extracted Ceylon, cinnamon,cinnamaldehyde in a combined amount of 4658.0 parts by weight (grams).The cherry flavor containing the third distillation product of thereaction product of Example VI is unanimously preferred by a bench panelof five members independent of the inventive entity of the instantpatent application due to the more natural nature of the overall flavor.The natural cherry nuances imparted using the third distillation productof the reaction product of Example VI gives rise to unexpected,unobvious and advantageous properties of the resulting cherry flavorformulation.

EXAMPLE VIII A. Powder Flavor Formulation

Twenty grams of the flavor composition of Example VII is emulsified in asolution containing 300 grams gum acacia and 700 grams of water. Theemulsion is spray dried with a Bowen Lab Model Drier utilizing 260c.f.m. of air with an inlet temperature of 500° F. and an outlettemperature of 200° F. and a wheel speed of 50,000 rpm.

B. Sustained Release Flavor

The following mixture is prepared:

    ______________________________________                                        Ingredients       Parts by Weight                                             ______________________________________                                        Liquid cherry flavor                                                                            20                                                          composition of                                                                Example VII                                                                   Propylene glycol  9                                                           Cab-O-Sil ® M-5                                                                             5                                                           (brand of silica produced                                                     by the Cabot Corp. of                                                         125 High Street, Boston,                                                      Mass. 02110)                                                                  Physical properties:                                                          Surface area:     200       m.sup.2 /gm                                       Nominal particle size:                                                                          0.012     microns                                           Density:          2.3       lbs/cu. ft.                                       ______________________________________                                    

The Cab-O-Sil® is dispersed in the liquid cherry flavor composition ofExample VII with vigorous stirring thereby resulting in a viscousliquid. Seventy-one parts by weight of the powder flavor composition ofPart A, supra, is then blended into said viscous liquid with stirring at25° C. for a period of 30 minutes resulting in a dry, free-flowingsustained release flavor powder.

EXAMPLE IX

Ten parts by weight of 50 Bloom pigskin gelatin is added to ninety partsby weight of water at a temperature of 150° F. The mixture is agitateduntil the gelatin is completely dissolved and the solution is cooled to120° F. Twenty parts by weight of the liquid flavor composition ofExample VII is added to the solution which is then homogenized to forman emulsion having a particle size typically in the range of 5-40microns. The material is kept at 120° F. under which conditions thegelatin will not gel.

Coacervation is induced by adding slowly and uniformly, forty parts byweight of a 20% aqueous solution of sodium sulphate. During coacervationof gelatin, molecules are deposited uniformly about each oil droplet asa nucleus.

Gelation is effected by pouring the heated coacervate mixture into 1,000parts by weight of a 7% aqueous solution of sodium sulphate at 65° F.The resulting gelled coacervate may be filtered and washed with water attemperatures below the melting point of gelation, to remove the salt.

Hardening of the filter cake, in this example, is effected by washingwith 200 parts by weight of 37% solution of formaldehyde in water. Thecake is then washed to remove the residual formaldehyde.

EXAMPLE X Chewing Gum

One hundred parts by weight of chicle are mixed with four parts byweight of the flavor prepared in accordance with Example VIII, Part B.Three hundred parts of sucrose and one hundred parts of corn syrup areadded. Mixing is effected in a ribbon blender with jacketed side wallsof the type manufactured by the Baker Perkins Co.

The resultant chewing gum blend is then manufactured into strips oneinch in width and 0.1 inches in thickness. The strips are cut intolengths of three inches each. On chewing, the chewing gum has apleasant, long-lasting natural cherry flavor.

EXAMPLE XI

One hundred parts by weight of chicle are mixed with eighteen parts byweight of the flavor prepared in accordance with Example IX. Threehundred parts of sucrose and one hundred parts of corn syrup are thenadded. Mixing is effected in a ribbon blender with jacketed side wallsof the type manufactured by the Baker Perkins Co.

The resultant chewing gum blend is then manufactured into strips oneinch in width and 0.1 inches in thickness. The strips are cut intolengths of 3" each. On chewing, the chewing gum has a pleasant,long-lasting natural cherry flavor.

EXAMPLE XII Toothpaste Formulation

The following separate groups of ingredients are prepared:

    ______________________________________                                        Parts by Weight   Ingredients                                                 ______________________________________                                        Group "A"                                                                     30.200            Glycerine                                                   15.325            Distilled water                                             0.100             Sodium benzoate                                             0.125             Saccharin sodium                                            0.400             Stannous fluoride                                           Group "B"                                                                     12.500            Calcium carbonate                                           37.200            Dicalcium phosphate                                                           (dihydrate)                                                 Group "C"                                                                     2.000             Sodium n-lauroyl                                                              sarcosinate                                                                   (foaming agent)                                             Group "D"                                                                     1.200             Flavor material                                                               of Example VIII,                                                              Part B                                                      100.000           (Total)                                                     ______________________________________                                    

Procedure:

1. The ingredients in Group "A" are stirred and heated in a steamjacketed kettle to 160° F.

2. Stirring is continued for an additional three to five minutes to forma homogeneous gel.

3. The powders of Group "B" are added to the gel, while mixing until ahomogeneous paste is formed.

4. With stirring, the flavor of "D" is added and lastly, the sodiumn-lauroyl sarcosinate.

5. The resultant slurry is then blended for one hour. The completedpaste is then transferred to a three roller mill and then homogenized,and finally tubed.

The resulting toothpaste, when used in a normal toothbrushing procedure,yields a pleasant, sweet, cherry flavor of constant strong intensitythroughout said procedure (1-1.5 minutes).

EXAMPLE XIII Chewable Vitamin Tablets

The flavor material produced according to the process of Example VIII,Part B, is added to a chewable vitamin tablet formulation at a rate of10 gm/kg which chewable vitamin tablet formulation is prepared asfollows:

In a Hobart Mixer, the following materials are blended to homogeneity:

    ______________________________________                                        Ingredients          Gms/1000 Tablets                                         ______________________________________                                        Vitamin C (ascorbic acid                                                                           70.000                                                   as ascorbic acid-sodium                                                       ascorbate mixture 1:1)                                                        Vitamin B.sub.1 (thiamine                                                                          4.000                                                    mononitrate) as Rocoat ®                                                  thiamine mononitrate 331/3%                                                   (Hoffman LaRoche)                                                             Vitamin B.sub.2 (riboflavin) as                                                                    5.000                                                    Rocoat ® riboflavin 331/3%                                                Vitamin B.sub.6 (pyridoxine                                                                        4.000                                                    hydrochloride) as Rocoat ®                                                pyridoxine hydrochloride                                                      331/3%                                                                        Niacinamide as Rocoat ®                                                                        33.000                                                   niacinamide 331/3%                                                            Calcium pantothenate 11.000                                                   Vitamin B.sub.12 (cyanocobalamin)                                                                  3.500                                                    as Merck 0.1% in gelatin                                                      Vitamin E (dl-alpha topcopheryl                                                                    6.600                                                    acetate) as dry Vitamin E                                                     acetate 331/3% Roache                                                         d-Biotin             0.044                                                    Certified lake color 5.000                                                    Flavor of Example VIII,                                                                            as indicated                                             Part B               above                                                    Sweetener sodium saccharin                                                                         1.000                                                    Magnesium stearate lubricant                                                                       10.000                                                   Mannitol q.s. to make                                                                              500.000                                                  ______________________________________                                    

Preliminary tablets are prepared by slugging with flatfaced punches andgrinding the slugs to 14 mesh. 13.5 Grams dry Vitamin A acetate and 0.6grams Vitamin D are then added as beadlets. The entire blend is thencompressed using concave punches at 0.5 grams each.

Chewing of the resultant tablets yields a pleasant, long-lasting,consistently strong, cherry flavor for a period of 12 minutes.

EXAMPLE XIV Chewing Tobacco

Onto 100 pounds of tobacco for chewing (85% Wisconsin lead and 15%Pennsylvania lead) the following casing is sprayed at a rate of 30%:

    ______________________________________                                        Ingredients       Parts by Weight                                             ______________________________________                                        Corn syrup        60.0                                                        Licorice          10.0                                                        Glycerine         20.0                                                        Fig juice         4.6                                                         Prune juice       5.0                                                         Flavor material of                                                                              0.4                                                         Example VIII of Part B                                                        ______________________________________                                    

The resultant product is redried to a moisture content of 20%. Onchewing, this tobacco has an excellent substantially consistent,long-lasting, sweet, cherry nuance (20 minutes) in conjunction with themain fruity tobacco note.

EXAMPLE XV Flavored Foodstuff

2.25 Ounces of a coconut macaroon mix distributed by Drake Bakeries,Division of Bordon, Inc. of Columbus, Ohio 43215 is intimately admixedat the level of 20 ppm with the benzaldehyde/cinnamaldehyde mixture(second distillation product) prepared according to Example VI.

The coconut macaroon composition contains corn syrup, coconut, sugar andegg whites.

The coconut macaroon composition is then baked at 325° F. at atmosphericpressure for a period of 20 minutes. The resultant coconut macarooncookies have an excellent "natural coconut" notes with intense almondnuances not present in the cookies without the composition of ExampleVI.

When the composition of Example VI is replaced with the compositions ofExamples I or II, a similar natural coconut almond nuance is created.

EXAMPLE XVI Tobacco Flavor Formulation and Tobacco

A tobacco mixture is produced by admixing the following materials:

    ______________________________________                                        Ingredients     Parts by Weight                                               ______________________________________                                        Bright          40.1                                                          Burley          24.9                                                          Maryland        1.1                                                           Turkish         11.6                                                          Stem (flue-cured)                                                                             14.2                                                          Glycerine       2.8                                                           Water           5.3                                                           ______________________________________                                    

Cigarettes having cellulose acetate filters are prepared from thistobacco:

The following flavor formulation is prepared:

    ______________________________________                                        Ingredients        Parts by Weight                                            ______________________________________                                        Ethyl butyrate     .05                                                        Ethyl valerate     .05                                                        Maltol             2.00                                                       Cocoa extract      26.00                                                      Coffee extract     10.00                                                      Ethyl alcohol (95% aqueous)                                                                      20.00                                                      Water              41.90                                                      ______________________________________                                    

The above-stated tobacco flavor formulation is applied at the rate of0.1% to all of the cigarettes produced using the above tobaccoformulation. One-third of the cigarettes are then treated in the tobaccosection thereof with 5 ppm of the benzaldehyde/cinnamaldehyde mixtureproduced by the third distillation of Example VI. One-third of thecigarettes are treated on the cellulose acetate filter with 1 microliterof a 0.1% ethanol solution of the cinnamaldehyde/benzaldehyde mixture ofthe third distillation of Example VI.

The above-stated tobacco formulation is applied at the rate of 0.1% toall of the cigarettes produced using the above tobacco formulation.One-third of the cigarettes are then treated in the tobacco sectionthereof with 5 ppm of benzaldehyde/cinnamaldehyde mixture produced bythe third distillation of Example VI. One-third of the cigarettes aretreated on the cellulose acetate filter with 1 microliter of a 0.1%ethanol solution of the cinnamaldehyde/benzaldehyde mixture of thethird-distillation of Example VI.

The control cigarettes not containing the mixture of benzaldehyde andcinnamaldehyde produced according to the process of Example VI and theexperimental cigarettes which do contain the mixture of benzaldehyde andcinnamaldehyde produced according to the process of Example VI areevaluated by three-way comparison, and the results are as follows:

In aroma, the cigarettes containing the benzaldehyde and cinnamaldehydeof Example VI in the tobacco or in the filter have been found to besweeter and fruitier with faint aesthetically pleasing cherry nuances.

In smoke flavor, the cigarettes containing the benzaldehyde andcinnamaldehyde mixture are more aromatic, more sweet, fruitier andslightly less harsh in the mouth and throat. In addition, thosecigarettes containing the benzaldehyde and cinnamaldehyde mixture ofExample VI in the tobacco give rise to a fruity nuance in the taste andaroma on smoking.

EXAMPLE XVII Apple Flavor Formulation

The following basic apple flavor formulation is prepared:

    ______________________________________                                        Ingredients       Parts by Weight                                             ______________________________________                                        Amyl acetate      1.0                                                         Gamma decalactone 1.5                                                         Caproic acid      1.5                                                         n-Hexyl acetate   2.5                                                         Coriander Oil     0.5                                                         n-Hexyl iso-butyrate                                                                            2.5                                                         n-Hexanal         5.0                                                         Ethyl isovalerate 5.0                                                         cis-3-Hexenol     18.0                                                        Ethyl-2-methyl butyrate                                                                         18.0                                                        trans-2-Hexenal   18.0                                                        Apple Fusel Oil   26.0                                                        Maltol            0.5                                                         95% Food grade ethanol                                                                          100.0                                                       ______________________________________                                    

This basic apple flavor is compared, in water, with and without theaddition of natural acetaldehyde prepared according to Example XXV atthe rate of 6 ppm and at the rate of 10 ppm in water. The flavor withthe addition of the natural acetaldehyde composition has a fresh applejuice character with light fruity topnotes. Both notes are missing inthe flavor that does not contain the natural acetaldehyde composition ofExample XXV. For this reason, the flavor with the natural acetaldehydecomposition of Example XXV is preferred unanimously by a three-memberbench panel.

EXAMPLE XVIII A. Powder Flavor Formulation

20 Grams of the flavor formulation of Example IV is emulsified in asolution containing 300 g gum acacia and 700 g water. The emulsion isspray-dried with a Bowen Lab Model Drier utilizing 260 c.f.m. of airwith an inlet temperature of 500° F., an outlet temperature of 200° F.and a wheel speed of 50,000 rpm.

B. Sustained Release Flavor

The following mixture is prepared:

    ______________________________________                                        Ingredients        Parts by Weight                                            ______________________________________                                        Liquid Apple Flavor of                                                                           20.00                                                      Example IV                                                                    Propylene Glycol   9.00                                                       Cab-O-Sil ® M-5                                                                              5.00                                                       Brand of Silica produced by                                                   the Cabot Corporation of                                                      125 High Street, Boston,                                                      Mass. 02110                                                                   Physical Properties:                                                          Surface Area:      200       m.sup.2 /gm                                      Nominal particle size:                                                                           0.012     microns                                          Density:           2.3       lbs/cu. ft.                                      ______________________________________                                    

The Cab-O-Sil is dispersed in the liquid apple flavor composition ofExample XVII with vigorous stirring, thereby resulting in a viscousliquid. 71 Parts by weight of the powder flavor composition of Part I,supra, is then blended into the said viscous liquid, with stirring at25° C. for a period of 30 minutes, resulting in a dry, free-flowingsustained release powder.

EXAMPLE XIX

10 Parts by weight of 50 Bloom pigskin gelatin is added to 90 parts byweight of water at a temperature of 150° F. The mixture is agitateduntil the gelatin is completely dissolved and the solution is cooled to120° F. 20 Parts by weight of the liquid apple flavor composition ofExample XVII is added to the solution which is then homogenized to forman emulsion having particle size typically in the range of 5-40 microns.This material is kept at 120° F. under which conditions, the gelatinwill not gel.

Coacervation is induced by adding slowly and uniformly, 40 parts byweight of a 20% aqueous solution of sodium sulphate. During coacervationthe gelatin molecules are deposited uniformly about each oil droplet asa nucleus.

Gelation is effected by pouring the heated coacervate mixture into 1,000parts by weight of 7% aqueous solution of sodium sulphate at 65° F. Theresulting jelled coacervate may be filtered and washed with water attemperatures below the melting point of gelatin, to remove the salt.

Hardening of the filtered cake, in this example, is effected by washingwith 200 parts by weight of 37% solution of formaldehyde in water. Thecake is then washed to remove residual formaldehyde.

EXAMPLE XX Chewing Gum

100 Parts by weight of chicle are mixed with 4 parts by weight of theflavor prepared in accordance with Example XVIII(B). 300 Parts ofsucrose and 100 parts of corn syrup are added. Mixing is effected in aribbon blender with jacketed walls of the type manufactured by the BakerPerkins Co.

The resultant chewing gum blend is then manufactured into strips 1" inwidth and 0.1" in thickness. The strips are cut into lengths of 3" each.On chewing, the chewing gum has a pleasant, long-lasting apple flavor.

EXAMPLE XXI Chewing Gum

100 Parts by weight of chicle are mixed with 18 parts by weight of theflavor prepared in accordance with Example XIX. 300 Parts of sucrose and100 parts of corn syrup are then added. Mixing is effected in a ribbonblender with jacketed walls of the type manufactured by the BakerPerkins Co.

The resultant chewing gum blend is then manufactured into strips 1" inwidth and 0.1" in thickness. The strips are cut into lengths of 3" each.On chewing, the chewing gum has a pleasant, long-lasting apple flavor.

EXAMPLE XXII Toothpaste Formulation

The following separate groups of ingredients are prepared:

    ______________________________________                                        Parts by Weight   Ingredient                                                  ______________________________________                                        Group "A"                                                                     30.200            Glycerine                                                   15.325            Distilled Water                                              .100             Sodium Benzoate                                              .125             Saccharin Sodium                                             .400             Stannous Fluoride                                           Group "B"                                                                     12.500            Calcium Carbonate                                           37.200            Dicalcium Phosphate                                                           (Dihydrate)                                                 Group "C"                                                                      2.000            Sodium N--Lauroyl                                                             Sarcosinate                                                                   (foaming agent)                                             Group "D"                                                                      1.200            Flavor Material of                                                            Example XVIII(B)                                            100.00 - TOTAL                                                                ______________________________________                                    

Procedure:

1. The ingredients in Group "A" are stirred and heated in a steamjacketed kettle to 160° F.

2. Stirring is continued for an additional three to five minutes to forma homogeneous gel.

3. The powders of Group "B" are added to the gel, while mixing, until ahomogeneous paste is formed.

4. With stirring, the flavor of "D" is added and lastly thesodium-n-lauroyl sarcosinate.

5. The resultant slurry is then blended for one hour The completed pasteis then transferred to a three roller mill and then homogenized, andfinally tubes.

The resulting toothpaste, when used in a normal toothbrushing procedureyields a pleasant apple flavor, of constant strong intensity throughoutsaid procedure (1-1.5 minutes).

EXAMPLE XXIII Chewable Vitamin Tablets

The flavor material produced according to the process of ExampleXVIII(B) is added to a Chewable Vitamin Tablet Formulation at a rate of10 mg/Kg, which Chewable Vitamin Tablet Formulation is prepared asfollows.

In a Hobart Mixer, the following materials are blended to homogeneity:

    ______________________________________                                        Ingredients        Gms/1000 Tablets                                           ______________________________________                                        Vitamin C (ascorbid acid)                                                                        70.11                                                      as ascorbic acid-sodium                                                       ascorbate mixture 1:1                                                         Vitamin B.sub.1 (thiamine                                                                        4.00                                                       mononitrate) as                                                               Rocoat ® thiamine                                                         mononitrate 331/3%                                                            (Hoffman La Roche)                                                            Vitamin B.sub.2 (riboflavin                                                                      5.00                                                       as Rocoat ® roboflavin                                                    331/3%                                                                        Vitamin B.sub.6 (pyridoxine                                                                      4.00                                                       hydrochloride) as                                                             Rocoat ® pyridoxine                                                       331/3%                                                                        Niacinamide as     33.00                                                      Rocoat ®                                                                  niacinamide 331/3%                                                            Calcium pantothenate                                                                             11.5                                                       Vitamin B.sub.12 (cyanocobalamin)                                                                3.5                                                        as Merck 0.1% in geltain                                                      Vitamin E (dl-alpha tocopheryl                                                                   6.6                                                        acetate) as dry Vitamin E                                                     acetate 331/3%                                                                d-Biotin           0.044                                                      Flavor of Example XVIII(B)                                                                       (as indicated above)                                       Certified lake color                                                                             5.0                                                        Sweetener - sodium saccharin                                                                     1.0                                                        Magnesium stearate lubricant                                                                     10.0                                                       Mannitol q.s. to make                                                                            500.0                                                      ______________________________________                                    

Preliminary tablets are prepared by slugging with flatfaced punches andgrinding the slugs to 14 mesh. 13.5 g Dry Vitamin A Acetate and 0.6 gVitamin D are then added as beadlets. The entire blend is thencompressed using concave punches at 0.5 g each.

Chewing of the resultant tablets yields a pleasant, long-lasting,consistently strong apple flavor for a period of 12 minutes.

EXAMPLE XXIV Preparation of Natural Benzaldehyde-Cinnamaldehyde Mixtureand Natural Acetaldehyde Composition

Reaction: ##STR79##

Into a reaction vessel in the apparatus as set forth in FIG. 13 (12liter 3 neck flask) equipped with nitrogen sparge, electric stirrer,heating mantle and 4' Goodloe packed column with distillation head andmagnetic timer are placed 600 grams of sodium bicarbonate dissolved in 6liters of water. A premixture of 2.5 kilograms of cassia oil F. P.(containing 71% cinnamaldehyde) and 15 grams of TWEEN 20 having thestructure: ##STR80## wherein W+X+Y+Z=20 and the R moiety represents 55%monolaurate moiety with the balance myristate, palmitate and stearatemoieties is prepared. The premixture is added to the sodium bicarbonatesolution.

The resulting mixture is heated to reflux while maintaining a 2125ml/minute nitrogen fluorate. The reflux ratio is set at 19:1. After twohours, the nitrogen flourate is reduced to 650 ml/minute.

The heat input is adjusted to maintain the boilup rate such that thecondenser cools the vapors to approximately 85° C. thereby condensing amajor part of the organics. However, the low boiler, water vapor andsome benzaldehyde pass down tube 1380 to be condensed in cold traps 1338and 1346.

Fractions collected at 1341 are transferred to bottles and analyzed bymeans of GLC.

As the water level falls in the flask 1301, 1 liter of water is addedapproximately every ten hours.

The reaction is monitored (temperature and GC analysis) to determine theprogress of conversion of conversion of cinnamaldehyde to benzaldehyde.The vapor temperature is an excellent indicator of the composition ofthe vapor and this is measured by thermometer 1322. FIG. 19 is the GLCprofile for cassia oil used in this example (Conditions: Fusedsilica/carbowax 20M column). The cassia oil is steam distilled and FIG.20 is the GLC profile for the steam distilled cassia oil used in thisexample (Conditions: 10 meter×0.32 mm fused silica/carbowax 20M column).

The reaction is monitored by GLC: Conditions: 0.125"×8' SE-30 columnprogrammed at 100°-220° C. at 8° C. per minute.

The following Table I and II set forth changes in temperature and oilcomposition for two separate batches of cassia oil. The results of TableI are also set forth in FIG. 14:

                  TABLE I                                                         ______________________________________                                        PRODUCTION OF BENZALDEHYDE FROM CASSIA OIL                                                      Back Peaks                                                                              Anis- Cinna-                                      Fraction                                                                             Temp.    Percent     alde- mal-                                        No.    (°C.)                                                                           Benzaldehyde                                                                              hyde  dehyde Total                                ______________________________________                                         5     97.2     27.4        --    44.9   44.9                                  6     99.5     41.1        0.5   22.8   23.3                                  7     99.5     56.6        0.5   19.1   19.6                                 10     99.4     72.7        0.4   9.8    10.2                                 15     99.3     83.8        0.3   5.6    5.9                                  20     98.8     90.7        0.2   2.8    3.0                                  25     98.7     92.8        0.2   1.1    1.3                                  30     98.7     93.7        0.2   0.9    1.1                                  34     98.6     93.0        0.3   1.5    1.8                                  35     98.6     91.8        0.3   1.9    2.2                                  36     98.6     93.3        0.4   1.8    2.2                                  40     98.6     93.7        0.3   1.5    1.8                                  45     98.5     95.0        0.3   1.0    1.3                                  50     98.4     96.3        0.1   0.1    0.2                                  55     98.4     96.9        0.1   0.1    0.2                                  60     98.4     97.3        0.1   0.1    0.2                                  65     98.7     95.5        0.5   0.0    0.5                                  70     98.8     95.0        0.5   0.5    1.0                                  75     99.3     93.5        2.4   1.5    3.9                                  80     99.1     94.4        2.1   0.4    2.5                                  85     99.5     89.7        6.2   0.5    6.7                                  90     98.0     87.3        9.4   0.2    9.6                                  ______________________________________                                    

                  TABLE II                                                        ______________________________________                                        Temperature (°C.)                                                                  Non-Con-                                                          Vapor       densed                                                            Measured    Measured                                                          By          By        %       % Back Peaks                                    Frac- Thermo-   Thermo-   Ben-  Anis-                                                                              Cinna-                                   tion  meter     meter     zal-  alde-                                                                              mal-                                     No    1322      1329      dehyde                                                                              hyde dehyde                                                                              Total                              ______________________________________                                         1    96.3      84.5      21.8  0.7  35.2  35.9                                2    99.0      79.0      40.9  0.6  24.2  24.8                                3    98.8      80.0      66.0  0.6  11.7  12.3                                4    98.7      80.0      78.9  0.5  7.9   8.4                                 6    98.4      80.0      88.7  0.3  3.4   3.7                                 8    98.4      81.0      93.0  0.2  1.5   1.7                                10    98.4      84.5      94.6  0.2  0.9   1.1                                12    98.4      84.0      95.5  0.3  0.7   1.0                                14    98.1      84.5      94.3  0.8  2.3   3.1                                16    98.0      84.0      95.1  0.8  1.8   2.6                                18    98.2      83.5      94.5  1.2  2.2   3.4                                20    98.4      84.0      91.7  2.5  3.7   6.2                                22    98.3      84.0      88.6  4.1  5.3   9.4                                24    98.7      83.0      88.0  5.2  4.6   9.8                                26    99.1      84.0      80.0  11.0 6.5   17.5                               28    99.3      83.5      64.3  22.1 10.4  32.5                               30    99.2      83.5      54.6  31.4 10.3  41.7                               32    99.5      42.5      68.1  22.9 4.1   27.0                               ______________________________________                                    

FIG. 14 sets forth the graph of temperature and composition changesduring steam distillation of cassia oil (as set forth in Table I). Thegraph indicated by reference numeral 1401 is the graph of temperatureversus fraction number. The graph indicated by reference numeral 1402 isthe graph of the composition of matter containing o-anisaldehyde andcinnamaldehyde verus faction number. The graph indicated by referencenumeral 1403 is a graph of percent benzaldehyde versus fraction number.Percent benzaldehyde is set forth on the Y axis at the right-hand sideof the graph. The percent of the combination of cinnamaldehyde andanisaldehyde is set forth at the right-hand side of the graph. Thetemperature is set forth on the Y axis at the left-hand side of thegraph.

Second steam distillation. 3854 Grams of crude benzaldehyde, 1000 gramsof sodium carbonate, 10 liters of water and 20 grams of TWEEN 20 areadmixed and placed in a 22 liter flask.

The nitrogen flow rate is minimal. The mixture is heated to reflux andmaintained on total reflux for two hours. The reflux ratio isprogressively changed as follows:

(i) 2:1 for period of one hour;

(ii) 1:1 for the next six hours;

(iii) 2:1 for the next five hours;

(iv) 4:1 for the next six hours; and

(v) 9:1 for the remaining time.

The distillation is continued until no more oil is present in thedistillate. The total weight of recovered organics is 3286 grams (85% ofcharge).

The distillation fractions for this second steam distillation are asfollows:

    ______________________________________                                                 Vapor                                                                Fraction Temp.               Reflux                                           No.      (°C.) Time   Ratio                                            ______________________________________                                         1        95/         0730   Total Reflux                                      2       95           0850   Total Reflux                                      3       95           0940   Total Reflux                                      4       95           1030   2:1                                               5       97           1115   1:1                                               6       97           1145   1:1                                               7       97           1215   1:1                                               8       97           1245   1:1                                               9       97           1315   1:1                                              10       97           1345   1:1                                              11       97           1415   1:1                                              12       97           1500   1:1                                              13       98           1530   1:1                                              14       98           1600   1:1                                              15       98           1630   1:1                                              16       97           1700   1:1                                              17       98           1730   1:1                                              18       98           1800   2:1                                              19       98           1830   2:1                                              20       98           1900   40% Take-Off                                     21       98           1930   40% Take-Off                                     22       98           2000   40% Take-Off                                     23       98           2030   2:1                                              24       98           2100   2:1                                              25       98           2130   2:1                                              26       98           2200   2:1                                              27       98           2230   2:1                                              27       98           2300   2:1                                              29       98           2330   2:1                                              30       98           0000   4:1                                              31       98           0100   4:1                                              32       98           0200   4:1                                              33       98           0300   4:1                                              34       98           0400   4:1                                              35       98           0600   9:1                                              36       98           0800   9:1                                              37       98           1000   9:1                                              38       98           1200   9:1                                              39       98           1400   9:1                                              40       98           1600   9:1                                              41       98           1800   9:1                                              42       98           2000   9:1                                              43       98           2200   9:1                                              44       98           0000   9:1                                              45       98           0200   9:1                                              46       98           0400   9:1                                              47       98           0600   9:1                                              48       98           0800   9:1                                              49       98           1000   9:1                                              50       98           1200   9:1                                              51       98           1400   9:1                                              52       98           1600   9:1                                              53       98           1800   9:1                                              54       98           2000   9:1                                              55       98           2200   9:1                                              56       98           0000   9:1                                              57       99           0200   9:1                                              58       99           0400   9:1                                              59       99           0600   9:1                                              60       99           0830   19:1                                             61       98           1040   19:1                                             62       98           1200   19:1                                             ______________________________________                                    

FIG. 15 is the GLC profile for the product subjected to the seconddistillation (Conditions: Fused silica/methyl silicone column).

FIG. 16 is the GLC profile for redistillation Fraction 14 of theforegoing distillation (Conditions: Fused silica/methyl siliconecolumn).

FIG. 17 is the GLC profile for redistillation Fraction 54 of theforegoing redistillation (Conditions: Fused silica/methyl siliconecolumn).

FIG. 18 is the GLC profile for redistillation Fraction 58 of theforegoing distillation (Conditions: Fused silica/methyl siliconecolumn).

Example XXV Preparation of Natural Benzaldehyde-Cinnamaldehyde Mixtureand Natural Acetaldehyde Composition

Reaction: ##STR81##

Using the same equipment as in Example XXIV (12 liter reaction flaskequipped with electric stirrer, 4' Goodloe column, large distillationhead, 2 cold traps and nitrogen purge), the following materials areadded to the 12 liter reaction vessel:

    ______________________________________                                        1,150 grams cassia oil (steam distilled)                                      500 grams   water                                                             276 grams   sodium bicarbonate                                                 10 grams   TWEEN 80 having the structure:                                                 ##STR82##                                                        ______________________________________                                    

wherein W+X+Y+Z=20 and

the R moiety represents 75% monooleate residue

with the balance being linoleate residue, palmitate residue and stearateresidue.

The water and sodium bicarbonate are first added to the reaction vesselwith stirring. The cassia oil and SPAN 80 are then combined and added tothe reaction vessel. The reaction mass, with stirring is heated toreflux maintaining a 19:1 reflux ratio. The reaction at a 19:1 refluxratio is continued for a period of 72 hours, after which time thereaction mass is steam distilled yielding the following fractions:

    ______________________________________                                                Vapor                  Boil Up  Weight                                Fraction                                                                              Temp.            Reflux                                                                              Rate at  of                                    No.     (°C.)                                                                          Time     Ratio #/Hr.    Fraction                              ______________________________________                                        1        98/    1635           95.3     43                                    2        971/2  1815     19:1  95.6     81                                    3        971/2  1940     19:1  96.0     64                                    4       98      2100     19:1  95.8     64                                    5       98      2225     19:1  95.5     55                                    6       98      2305     19:1  96.0     50                                    7       96      1045     19:1  95.0     47                                    8       96      1145     19:1  96.0     36                                    9       96      1320     19:1  96.0     36                                    10      96      1415     19:1  96.0     21                                    11      96      1600     19:1  96.0     26                                    12      99      1815     19:1  88.0     27                                    13      99      2235     19:1  84.6     18                                    14      99      1235     19:1  92.0     21                                    15      99      1330     19:1  94.0     15                                    16      98      1900     19:1  93.3     30                                    17      98      2230     19:1  92.4     30                                    ______________________________________                                    

Fractions 1-17 are bulked and redistilled using a 2 liter distillationflask, 1' Goodloe column, large distillation head, fraction cutter andheating mantle. 657 Grams of bulked Fractions 1-17 from the firstdistillation are combined with 25 grams of pryenel. The material isvacuum distilled at 40 mm/Hg pressure using a reflux ratio of 9:1yielding the following fractions:

    ______________________________________                                               Vapor    Liquid   Vacuum         Weight                                Fraction                                                                             Temp.    Temp.    mm/Hg.  Reflux of                                    No.    (°C.)                                                                           (°C.)                                                                           Pressure                                                                              Ratio  Fraction                              ______________________________________                                         1      75/      82/     40      9:1    24                                     2     73       81       40      9:1    24                                     3     75       82       40      9:1    21                                     4     75       82       40      9:1    22                                     5     75       82       40      9:1    19                                     6     75       82       40      9:1    19                                     7     75       82       40      9:1    20                                     8     75       83       40      9:1    21                                     9     75       84       40      9:1    20                                    10     75       83       40      9:1    31                                    11     75       83       40      9:1    30                                    12     74       84       40      9:1    25                                    13     74       85       40      9:1    25                                    14     73       85       40      9:1    28                                    15     75       90       40      9:1    30                                    16     74       92       40      9:1    26                                    17     74       97       40      9:1    26                                    18     74       105      40      9:1    20                                    19     73       115      40      9:1    20                                    20     73       127      40      9:1    16                                    21     73       133      40      9:1    11                                    22     79       140      40      9:1    15                                    23     92       142      40      9:1    11                                    24     96       143      40      9:1     4                                    25     122      220      30      9:1    28                                    ______________________________________                                    

FIG. 21 is the GLC profile for the crude first distillation product(Conditions: Fused silica/methyl silicone column).

FIG. 22 is the GLC profile for the second (vacuum) distillation Fraction1 (Conditions: 50 meter×0.31 mm fused silica/methyl silicone column).The peak indicated by reference numeral 2201 is the peak forbenzaldehyde. The peak indicated by reference numeral 2202 is the peakfor acetaldehyde.

FIG. 23 is the GLC profile for the second (vacuum) distillation Fraction9 of the foregoing distillation (Conditions: 50 m×0.31 mm OV 1 fusedsilica/methyl silicone OV-1 column programmed at 75°-225° C. at 2.0° C.per minute). The peak indicated by reference numeral 2301 is the peakfor the benzaldehyde.

EXAMPLE XXVI Analyses of First Steam Distillation Product of ExampleXXIV

GLC analyses for the crude distillation product prior to the secondsteam distillation for Example XXIV were carried out first using a 50m×0.32 mm fused silica/methyl silicone column programmed at 75°-225° C.at 2.0° C. per minute and then using a 50 m×0.32 mm fusedsilica/carbowax 20M column programmed at 75°-225° C. at 2.0° C. perminute.

FIG. 24 is the GLC profile for this product using the fusedsilica/methyl silicone column.

FIG. 25 is the GLC profile for this product using the fusedsilica/carbowax 20M column.

With respect to FIG. 24, the peak indicated by reference numeral 2401 isthe peak for acetaldehyde. The peak indicated by reference numeral 2402is the peak for crotonaldehyde. The peak indicated by reference numeral2403 is the peak for benzaldehyde. The peak indicated by referencenumeral 2404 is the peak for salicylaldehyde, benzyl alcohol and paraCymene. The peak indicated by reference numeral 2405 is the peak forphenyl ethyl alcohol. The peak indicated by reference numeral 2406 isthe peak for 2-methyl benzofuran and isoborneol. The peak indicated byreference numeral 2407 is the peak for cis cinnamaldehyde. The peakindicated by reference numeral 2408 is the peak for 2-methoxybenzaldehyde. The peak indicated by reference numeral 2409 is the peakfor trans cinnamaldehyde.

With reference to FIG. 25, the peak indicated by reference numeral 2501is the peak for acetaldehyde. The peak indicated by reference numeral2502 is the peak for crotonaldehyde. The peak indicated by referencenumeral 2503 is the peak for benzaldehyde. The peak indicated byreference numeral 2504 is the peak for beta caryophyllene. The peakindicated by reference numeral 2505 is the peak for salicyladehyde. Thepeak indicated by reference numeral 2506 is the peak for isoborneol. Thepeak indicated by reference numeral 2507 is the peak for 2-methylbenzofuran. The peak indicated by reference numeral 2508 is the peak forcis cinnamaldehyde. The peak indicated by reference numeral 2509 is thepeak for phenyl ethyl alcohol. The peak indicated by reference numeral2510 is the peak for 2-methoxy benzaldehyde. The peak indicated byreference numeral 2511 is the peak for trans cinnamaldehyde.

The acetaldehyde has the structure: ##STR83##

The crotonaldehyde has the structure: ##STR84##

The benzaldehyde has the structure: ##STR85##

Beta caryophyllene has the structure: ##STR86##

Salicylaldehyde has the structure: ##STR87##

Isoborneol has the structure: ##STR88##

2-Methyl benzofuran has the structure: ##STR89##

Cis cinnamaldehyde has the structure: ##STR90##

Phenyl ethyl alcohol has the structure: ##STR91##

2-Methoxy benzaldehyde has the structure: ##STR92##

Trans cinnamaldehyde has the structure: ##STR93##

Benzyl alcohol has the structure: ##STR94##

Para Cymene has the structure: ##STR95##

EXAMPLE XXVII

The following sweet cherry flavor formulation is prepared:

    ______________________________________                                        Ingredients       Parts by Weight                                             ______________________________________                                        Allyl isovalerate 15.0                                                        Amyl butyrate     200.0                                                       Anisic aldehyde   37.0                                                        Anisyl acetate    25.0                                                        Anisyl butyrate   12.0                                                        Anisyl propionate 12.0                                                        Benzyl acetate    50.0                                                        Second vacuum distillation                                                                      4,658.0                                                     product of the reaction                                                       product of Example XXV                                                        (bulked Fractions 8-16)                                                       Eugenol           7.0                                                         Cyclohexyl cinnamate                                                                            5.0                                                         Cyclohexyl formate                                                                              8.0                                                         Ethyl acetate     680.0                                                       Ethyl butyrate    152.0                                                       Ethyl methylglycidate                                                                           100.0                                                       Rhodinol          60.0                                                        Beta-ionone       4.0                                                         Jasmine absolute  13.0                                                        Citral            1.0                                                         Maltol (5% in ethanol)                                                                          1.0                                                         Orris butter      30.0                                                        Orris resinoid    160.0                                                       Rhodinyl formate  1.0                                                         Rhodinyl isovalerate                                                                            12.0                                                        Para-Toluic aldehyde                                                                            500.0                                                       Vanillin          400.0                                                       Propylene glycol  2,920.0                                                     Total:            10,000.0                                                    ______________________________________                                    

The resulting flavor is compared with the same flavor produced using amixture of bitter almond essential oil and extracted Ceylon, cinnamon,cinnamaldehyde in a combined amount of 4658.0 parts by weight (grams).The cherry flavor containing the second distillation product of thereaction product of Example XXV is unanimously preferred by a benchpanel of five members independent of the inventive entity of the instantpatent application due to the more natural nature of the overall flavor.The natural cherry nuances imparted using the second distillationproduct of the reaction product of Example XXV give rise to unexpected,unobvious and advantageous properties of the resulting cherry flavorformulation.

EXAMPLE XXVIII A. Powder Flavor Formulation

Twenty grams of the flavor composition of Example XXVII is emulsified ina solution containing 300 grams gum acacia and 700 grams of water. Theemulsion is spray dried with a Bowen Lab Model Drier utilizing 260c.f.m. of air with an inlet temperature of 500° F. and an outlettemperature of 200° F. and a wheel speed of 50,000 rpm.

B. Sustained Release Flavor

The following mixture is prepared:

    ______________________________________                                        Ingredients       Parts by Weight                                             ______________________________________                                        Liquid cherry flavor                                                                            20                                                          composition of                                                                Example VII                                                                   Propylene glycol  9                                                           Cab-O-Sil ® M-5                                                                             5                                                           (brand of silica produced                                                     by the Cabot Corp. of                                                         125 High Street, Boston,                                                      Mass. 02110)                                                                  Physical properties:                                                          Surface area:     200       m.sup.2 /gm                                       Nominal particle size:                                                                          0.012     microns                                           Density:          2.3       lbs/cu. ft.                                       ______________________________________                                    

The Cab-O-Sil® is dispersed in the liquid cherry flavor composition ofExample XXVII with vigorous stirring thereby resulting in a viscousliquid. Seventy-one parts by weight of the powder flavor composition ofPart A, supra, is then blended into said viscous liquid with stirring at25° C. for a period of 30 minutes resulting in a dry, free-flowingsustained release flavor powder.

EXAMPLE XXIX

Ten parts by weight of 50 Bloom pigskin gelatin is added to ninety partsby weight of water at a temperature of 150° F. The mixture is agitateduntil the gelatin is completely dissolved and the solution is cooled to120° F. Twenty parts by weight of the liquid flavor composition ofExample XXVII is added to the solution which is then homogenized to forman emulsion having a particle size typically in the range of 5-40microns. The material is kept at 120° F. under which conditions thegelatin will not gel.

Coacervation is induced by adding slowly and uniformly, forty parts byweight of a 20% aqueous solution of sodium sulphate. During coacervationof gelatin, molecules are deposited uniformly about each oil droplet asa nucleus.

Gelation is effected by pouring the heated coacervate mixture into 1,000parts by weight of a 7% aqueous solution of sodium sulphate at 65° F.The resulting gelled coacervate may be filtered and washed with water attemperatures below the melting point of gelation, to remove the salt.

Hardening of the filter cake, in this example, is effected by washingwith 200 parts by weight of 37% solution of formaldehyde in water. Thecake is then washed to remove the residual formaldehyde.

EXAMPLE XXX Chewing Gum

One hundred parts by weight of chicle are mixed with four parts byweight of the flavor prepared in accordance with Example XXVIII, Part B.Three hundred parts of sucrose and one hundred parts of corn syrup areadded. Mixing is effected in a ribbon blender with jacketed side wallsof the type manufactured by the Baker Perkins Co.

The resultant chewing gum blend is then manufactured into strips oneinch in width and 0.1 inches in thickness. The strips are cut intolengths of three inches each. On chewing, the chewing gum has apleasant, long-lasting natural cherry flavor.

EXAMPLE XXXI

One hundred parts by weight of chicle are mixed with eighteen parts byweight of the flavor prepared in accordance with Example XXIX. Threehundred parts of sucrose and one hundred parts of corn syrup are thenadded. Mixing is effected in a ribbon blender with jacketed side wallsof the type manufactured by the Baker Perkins Co.

The resultant chewing gum blend is then manufactured into strips oneinch in width and 0.1 inches in thickness. The strips are cut intolengths of 3" each. On chewing, the chewing gum has a pleasant,long-lasting natural cherry flavor.

EXAMPLE XXXII Toothpaste Formulation

The following separate groups of ingredients are prepared:

    ______________________________________                                        Parts by Weight   Ingredients                                                 ______________________________________                                        Group "A"                                                                     30.200            Glycerine                                                   15.325            Distilled water                                             0.100             Sodium benzoate                                             0.125             Saccharin sodium                                            0.400             Stannous fluoride                                           Group "B"                                                                     12.500            Calcium carbonate                                           37.200            Dicalcium phosphate                                                           (dihydrate)                                                 Group "C"                                                                     2.000             Sodium n-lauroyl                                                              sarcosinate                                                                   (foaming agent)                                             Group "D"                                                                     1.200             Flavor material                                                               of Example XXVIII,                                                            Part B                                                      100.000           (Total)                                                     ______________________________________                                    

Procedure:

1. The ingredients in Group "A" are stirred and heated in a steamjacketed kettle to 160° F.

2. Stirring is continued for an additional three to five minutes to forma homogeneous gel.

3. The powders of Group "B" are added to the gel, while mixing until ahomogeneous paste is formed.

4. With stirring, the flavor of "D" is added and lastly, the sodiumn-lauroyl sarcosinate.

5. The resultant slurry is then blended for one hour. The completedpaste is then transferred to a three roller mill and then homogenized,and finally tubed.

The resulting toothpaste, when used in a normal toothbrushing procedure,yields a pleasant, sweet, cherry flavor of constant strong intensitythroughout said procedure (1-1.5 minutes).

EXAMPLE XXXIII Chewable Vitamin Tablets

The flavor material produced according to the process of Example XXVIII,Part B, is added to a chewable vitamin tablet formulation at a rate of10 gm/kg which chewable vitamin tablet formulation is prepared asfollows:

In a Hobart Mixer, the following materials are blended to homogeneity:

    ______________________________________                                        Ingredients         Gms/1000 Tablets                                          ______________________________________                                        Vitamin C (ascorbic acid                                                                          70.000                                                    as ascorbic acid-sodium                                                       ascorbate mixture 1:1)                                                        Vitamin B.sub.1 (thiamine                                                                         4.000                                                     mononitrate) as Rocoat ®                                                  thiamine mononitrate 331/3%                                                   (Hoffman LaRoche)                                                             Vitamin B.sub.2 (riboflavin) as                                                                   5.000                                                     Rocoat ® riboflavin 331/3%                                                Vitamin B.sub.6 (pyridoxine                                                                       4.000                                                     hydrochloride) as Rocoat ®                                                pyridoxine hydrochloride                                                      331/3%                                                                        Niacinamdie as Rocoat ®                                                                       33.000                                                    niacinamide 331/3%                                                            Calcium pantothenate                                                                              11.000                                                    Vitamin B.sub.12 (cyanocobalamin)                                                                 3.500                                                     as Merck 0.1% in gelatin                                                      Vitamin E (dl-alpha topcopheryl                                                                   6.600                                                     acetate) as dry Vitamin E                                                     acetate 331/3% Roache                                                         d-Biotin            0.044                                                     Certified lake color                                                                              5.000                                                     Flavor of Example XXVIII,                                                                         as indicated                                              Part B              above                                                     Sweetener sodium saccharin                                                                        1.000                                                     Magnesium stearate lubricant                                                                      10.000                                                    Mannitol q.s. to make                                                                             500.000                                                   ______________________________________                                    

Preliminary tablets are prepared by slugging with flatfaced punches andgrinding the slugs to 14 mesh. 13.5 Grams dry Vitamin A acetate and 0.6grams Vitamin D are then added as beadlets. The entire blend is thencompressed using concave punches at 0.5 grams each.

Chewing of the resultant tablets yields a pleasant, long-lasting,consistently strong, cherry flavor for a period of 12 minutes.

EXAMPLE XXXIV Chewing Tobacco

Onto 100 pounds of tobacco for chewing (85% Wisconsin lead and 15%Pennsylvania lead) the following casing is sprayed at a rate of 30%:

    ______________________________________                                        Ingredients        Parts by Weight                                            ______________________________________                                        Corn syrup         60.0                                                       Licorice           10.0                                                       Glycerine          20.0                                                       Fig juice          4.6                                                        Prune juice        5.0                                                        Flavor material of 0.4                                                        Example XXVIII of Part B                                                      ______________________________________                                    

The resultant product is redried to a moisture content of 20%. Onchewing, this tobacco has an excellent substantially consistent,long-lasting, sweet, cherry nuance (20 minutes) in conjunction with themain fruity tobacco note.

EXAMPLE XXXV Flavored Foodstuff

2.25 Ounces of a coconut macaroon mix distributed by Drake Bakeries,Division of Borden, Inc. of Columbus, Ohio 43215 is intimately admixedat the level of 20 ppm with the benzaldehyde/cinnamaldehyde mixture(second distillation product) prepared according to Example XXV.

The coconut macaroon composition contains corn syrup, coconut, sugar andegg whites.

The coconut macaroon composition is then baked at 325° F. at atmosphericpressure for a period of 20 minutes. The resultant coconut macarooncookies have an excellent "natural coconut" notes with intense almondnuances not present in the cookies without the composition of ExampleXXV.

When the composition of Example XXV is replaced with the compositions ofExamples XXIV, second steam distillation product, a similar "naturalcoconut" almond nuance is created.

EXAMPLE XXXVI Tobacco Flavor Formulation and Tobacco

A tobacco mixture is produced by admixing the following materials:

    ______________________________________                                        Ingredients     Parts by Weight                                               ______________________________________                                        Bright          40.1                                                          Burley          24.9                                                          Maryland        1.1                                                           Turkish         11.6                                                          Stem (flue-cured)                                                                             14.2                                                          Glycerine       2.8                                                           Water           5.3                                                           ______________________________________                                    

Cigarettes having cellulose acetate filters are prepared from thistobacco:

The following flavor formulation is prepared:

    ______________________________________                                        Ingredients        Parts by Weight                                            ______________________________________                                        Ethyl butyrate     .05                                                        Ethyl valerate     .05                                                        Maltol             2.00                                                       Cocoa extract      26.00                                                      Coffee extract     10.00                                                      Ethyl alcohol (95% aqueous)                                                                      20.00                                                      Water              41.90                                                      ______________________________________                                    

The above-stated tobacco flavor formulation is applied at the rate of0.1% to all of the cigarettes produced using the above tobaccoformulation. One-third of the cigarettes are then treated in the tobaccosection thereof with 5 ppm of the benzaldehyde/cinnamaldehyde mixtureproduced by the second distillation of Example XXV. One-third of thecigarettes are treated on the cellulose acetate filter with 1 microliterof a 0.1% ethanol solution of the cinnamaldehyde/benzaldehyde mixtureproduced by the second distillation of Example XXIV.

The control cigarettes not containing the mixture of benzaldehyde andcinnamaldehyde produced according to the process of Example XXIV or XXVand the experimental cigarettes which do contain the mixture ofbenzaldehyde and cinnamaldehyde produced according to the process ofExample XXV and XXIV are evaluated by three-way comparison, and theresults are as follows:

In aroma, the cigarettes containing the benzaldehyde and cinnamaldehydeof Example XXV and XXIV in the tobacco or in the filter have been foundto be sweeter and fruitier with faint aesthetically pleasing cherrynuances.

In smoke flavor, the cigarettes containing the benzaldehyde andcinnamaldehyde mixture are more aromatic, more sweet, fruitier andslightly less harsh in the mouth and throat. In addition, thosecigarettes containing the benzaldehyde and cinnamaldehyde mixture ofExample XXV and XXIV in the tobacco give rise to a fruity nuance in thetaste and aroma on smoking.

EXAMPLE XXXVII Apple Flavor Formulation

The following basic apple flavor formulation is prepared:

    ______________________________________                                        Ingredients       Parts by Weight                                             ______________________________________                                        Amyl acetate      1.0                                                         Gamma decalactone 1.5                                                         Caproic acid      1.5                                                         n-Hexyl acetate   2.5                                                         Coriander Oil     0.5                                                         n-Hexyl iso-butyrate                                                                            2.5                                                         n-Hexanal         5.0                                                         Ethyl isovalerate 5.0                                                         cis-3-Hexenol     18.0                                                        Ethyl-2-methyl butyrate                                                                         18.0                                                        trans-2-Hexenal   18.0                                                        Apple Fusel Oil   26.0                                                        Maltol            0.5                                                         95% Food grade ethanol                                                                          100.0                                                       ______________________________________                                    

This basic apple flavor is compared, in water, with and without theaddition of natural acetaldehyde prepared according to Example XXV atthe rate of 6 ppm and at the rate of 10 ppm in water. The flavor withthe addition of the natural acetaldehyde composition has a fresh applejuice character with light fruity topnotes. Both notes are missing inthe flavor that does not contain the natural acetaldehyde composition ofExample XXV. For this reason, the flavor with the natural acetaldehydecomposition of Example XXV is preferred unanimously by a three-memberbench panel.

EXAMPLE XXXVIII Preparation of Natural Benzaldehyde-CinnamaldehydeMixture and Natural Acetaldehyde Composition

Reaction: ##STR96##

Using the same equipment as in Example XXIV (12 liter reaction flaskequipped with electric stirrer, 4' Goodloe column, large distillationhead, 2 cold traps and nitrogen purge), the following materials areadded to the 12 liter reaction vessel:

    ______________________________________                                        1,160 grams                                                                              cassia oil (steam distilled)(contains                                         75.2% cinnamaldehyde)                                              2,760 grams                                                                              water                                                                276 grams                                                                              sodium bicarbonate                                                    5 grams T-MAZ 65K ® (registered trademark                                         of Mazer Chemicals, Inc. of Gurnee,                                           Illinois) having the structure:                                                ##STR97##                                                         ______________________________________                                    

wherein W+X+Y+Z=20 and

three of R₁, R₂, R₃ and R₄ represents stearate and

one of R₁, R₂, R₃ and R₄ represents hydrogen).

The water and sodium bicarbonate are first added to the reaction vesselwith stirring. The cassia oil and T-MAZ 65K® are then combined and addedto the reaction vessel. The reaction mass, with stirring is heated toreflux maintaining a 19:1 reflux ratio. The reaction at a 19:1 refluxratio is continued for a period of 72 hours, after which time thereaction mass is steam distilled yielding the following fractions:

    ______________________________________                                                  Vapor   Liquid                                                      Fraction  Temp.   Temp.            Reflux                                     No.       (°C.)                                                                          (°C.)                                                                              Time Ratio                                      ______________________________________                                        1         97/97   --/--       1515 19:1                                       2         97                  1815 19:1                                       3         97                  2150 19:1                                       4         97                  2300 19:1                                       5         96                  1200 19:1                                       6         97                  1513 19:1                                       7         97                  1730 19:1                                       8         97                  1940 19:1                                       9         98                  2330 19:1                                       10        98                  1110 19:1                                       11        96                  1730 19:1                                       12        96                  1940 19:1                                       13        96                  2140 19:1                                       14        96                  2305 19:1                                       ______________________________________                                    

FIG. 26 is the GLC profile for the crude reaction product (Conditions:50 m×0.32 mm fused silica/methyl silicone column programmed at 75°-225°C. at 2.0° C. per minute).

EXAMPLE XXXIX Preparation of Natural Benzaldehyde/Cinnamaldehyde Mixtureand Natural Acetaldehyde Composition

Reaction: ##STR98##

Using the same equipment as in Example XXIV (12 liter reaction flaskequipped with electric stirrer, 1' Goodloe column, large distillationhead, 2 cold traps and nitrogen purge), the following materials areadded to the 12 liter reaction vessel:

    ______________________________________                                        1,150 grams                                                                              Cassia oil (containing 75.2%                                                  cinnamaldehyde)                                                    2,760 grams                                                                              Water                                                                276 grams                                                                              sodium bicarbonate                                                    10 grams                                                                              SPAN 80 which is a mixture of compounds                                       defined according to the structures:                                           ##STR99##                                                                     ##STR100##                                                                   and                                                                            ##STR101##                                                        ______________________________________                                    

wherein R' moiety is the monooleate residue.

The water and sodium bicarbonate are first added to the reaction vesselwith stirring. The cassia oil and SPAN 80 are then combined and added tothe reaction vessel. The reaction mass with stirring is heated to refluxmaintaining a 19:1 reflux ratio. The reaction at a 19:1 reflux ratio iscontinued for a period of 48 hours after which time the reaction mass issteam distilled yielding the following fractions:

    ______________________________________                                                  Vapor                                                               Fraction  Temp.                Reflux                                         No.       (°C.)  Time   Ratio                                          ______________________________________                                        1         97            1845   19:1                                           2         97            2100   19:1                                           3         97            2300   19:1                                           4         97                   19:1                                           5         97            1545   19:1                                           6         97            1825   19:1                                           7         97            2100   19:1                                           8         97            1145   19:1                                           9         97            1445   19:1                                           10        97            2030   19:1                                           11        97            2300   19:1                                           ______________________________________                                    

FIG. 27 is the GLC profile for the crude reaction product (Conditions:50 m×0.32 mm fused silica/methyl silicone column programmed at 75°-225°C. at 2.0° C. per minute). The peak indicated by reference numeral 2701is the peak for benzaldehyde.

EXAMPLE XL Preparation of Natural Benzaldehyde-Cinnamaldehyde Mixtureand Natural Acetaldehyde Composition

Reaction: ##STR102##

Using the same equipment as in Example XXIV (12 liter reaction flaskequipped with electric stirrer, 2' Goodloe column, large distillationhead, 2 cold traps and nitrogen purge), the following materials areadded to the 12 liter reaction vessel:

    ______________________________________                                        1,150 grams                                                                              cassia oil                                                          276 grams sodium bicarbonate                                                 5,000 grams                                                                              water                                                                 5 grams T-MAZ 60-K ® (registered trademark                                        of the Mazer Chemicals, Inc. of Gurnee,                                       Illinois) having the structure:                                                ##STR103##                                                        ______________________________________                                    

wherein W+X+Y+Z=20 and

the R moiety represents monooleate.

The water and sodium bicarbonate are first added to the reaction vesselwith stirring. The cassia oil and T-MAZ 80® are then combined and addedto the reaction vessel. The reaction mass with stirring is heated toreflux maintaining a 19:1 reflux ratio. The reaction at a 19:1 refluxratio is continued for a period of 72 hours after which time thereaction mass is steam distilled yielding the following fractions:

    ______________________________________                                                  Vapor                                                               Fraction  Temp.                Reflux                                         No.       (°C.)  Time   Ratio                                          ______________________________________                                        1         /95           --     19:1                                           2                       1600   19:1                                           3         95            1750   19:1                                           4         95            1940   19:1                                           5         95            2155   19:1                                           6         95            2300   19:1                                           7         95            1200   19:1                                           8                       1449   19:1                                           9         96            1722   19:1                                           10        96            1950   19:1                                           11        96            2300   19:1                                           12        96            1400   19:1                                           13        98            1915   19:1                                           14        98            2300   19:1                                           15        96            1030   19:1                                           16        96            1130   19:1                                           17        96            1245    19:1.                                         ______________________________________                                    

FIG. 28 is the GLC profile for bulked fractions 1-17 of the foregoingdistillation (Conditions: 50 m×0.32 mm fused silica/methyl siliconecolumn programmed at 75°-225° C. at 2° C. per minute).

EXAMPLE XLI Tobacco Flavor Formulation and Tobacco

A tobacco mixture is produced by admixing the following materials:

    ______________________________________                                        Ingredients     Parts by Weight                                               ______________________________________                                        Bright          40.1                                                          Burley          24.9                                                          Maryland        1.1                                                           Turkish         11.6                                                          Stem (flue-cured)                                                                             14.2                                                          Glycerine       2.8                                                           Water           5.3                                                           ______________________________________                                    

Cigarettes having cellulose acetate filters are prepared from thistobacco:

The following flavor formulation is prepared:

    ______________________________________                                        Ingredients        Parts by Weight                                            ______________________________________                                        Ethyl butyrate     .05                                                        Ethyl valerate     .05                                                        Maltol             2.00                                                       Cocoa extract      26.00                                                      Coffee extract     10.00                                                      Ethyl alcohol (95% aqueous)                                                                      20.00                                                      Water              41.90                                                      ______________________________________                                    

The above-stated tobacco flavor formulation is applied at the rate of0.1% to all of the cigarettes produced using the above tobaccoformulation. One-third of the cigarettes are then treated in the tobaccosection thereof with 5 ppm of the benzaldehyde/cinnamaldehyde mixtureproduced by the distillation of Example XXXVIII. One-third of thecigarettes are treated on the cellulose acetate filter with 1 microliterof a 0.1% ethanol solution of the cinnamaldehyde/benzaldehyde mixtureproduced according to the distillation of Example XXXIX. One-third ofthe cigarettes remain untreated.

The control cigarettes not containing the mixture of benzaldehyde andcinnamaldehyde produced according to the process of Example XXXVIII orXXXIX and the experimental cigarettes which do contain the mixture ofbenzaldehyde and cinnamaldehyde produced according to the process ofExample XXXVIII or XXXIX are evaluated by three-way comparison, and theresults are as follows:

In aroma, the cigarettes containing the benzaldehyde and cinnamaldehydeof Example XXXVIII and XXXIX in the tobacco or in the filter have beenfound to be sweeter and fruiter with faint aesthetically pleasing cherrynuances.

In smoke flavor, the cigarettes containing the benzaldehyde andcinnamaldehyde mixture are more aromatic, sweet, fruitier and slightlyless harsh in the mouth and throat. In addition, those cigarettescontaining the benzaldehyde and cinnamaldehyde mixture of ExampleXXXVIII and XXXIX in the tobacco give rise to a fruity nuance in thetaste and aroma on smoking.

EXAMPLE XLII Apple Flavor Formuluation

The following basic apple flavor formulation is prepared:

    ______________________________________                                        Ingredients       Parts by Weight                                             ______________________________________                                        Amyl acetate      1.0                                                         Gamma decalactone 1.5                                                         Caproic acid      1.5                                                         n-Hexyl acetate   2.5                                                         Coriander Oil     0.5                                                         n-Hexyl iso-butyrate                                                                            2.5                                                         n-Hexanal         5.0                                                         Ethyl isovalerate 5.0                                                         cis-3-Hexenol     18.0                                                        Ethyl-2-methyl butyrate                                                                         18.0                                                        trans-2-Hexenal   18.0                                                        Apple Fusel Oil   26.0                                                        Maltol            0.5                                                         95% Food grade ethanol                                                                          100.0                                                       ______________________________________                                    

This basic apple flavor is compared in water, with and without theaddition of natural acetaldehyde prepared according to Example XL at therate of 6 ppm and at the rate of 10 ppm in water. The flavor with theaddition of the natural acetaldehyde composition has a fresh apple juicecharacter with light fruity topnotes. Both notes are missing in theflavor that does not contain the natural acetaldehyde composition ofExample XL. For this reason, the flavor with the natural acetaldehydecomposition of Example XL is preferred unanimously by a three-memberbench panel.

What is claimed is:
 1. A composition of matter containing a substantialquantity of natural benzaldehyde and/or acetaldehyde produced accordingto the process comprising the step of carrying out a retro-aldolreaction on naturally occurring cinnamaldehyde in the presence of base,a natural or food grade nonionic emulsifier and an inert solventselected from the group consisting or water and mixtures of water and C₁-C₅ alkanols and in the absence of any other reagents according to thereaction: ##STR104## and simultaneously or subsequently steam distillingthe reaction product from the reaction mass, the reaction being carriedout in the presence of a nonionic sorbitan derivative emulsifierselected from the group consisting of compositions defined according tothe structures: ##STR105## (iii) mixtures of materials having thestructures: ##STR106## and (iv) mixtures of materials having thestructures: ##STR107## wherein R represents a fatty acid moiety selectedfrom the group consisting of laurate, palmitate, stearate, oleate andtallate;wherein R' represents a fatty acid moiety selected from thegroup consisting of laurate, palmitate, stearate, oleate and tallate;wherein one, two, three or four of R₁, R₂, R₃ and R₄ represents the sameor different laurate, palmitate, stearate, oleate or tallate and theother of R₁, R₂, R₃ and R₄ represents hydrogen; and wherein one, two,three or four of R₁ ', R₂ ', R₃ ' and R₄ ' represents the same ordifferent laurate, palmitate, stearate, oleate or tallate; and whereinW+X+Y+Z is in the range of from 4 up to 80, and wherein the reaction iscarried out at from about 0.2 up to about 10 atmospheres; at atemperature of from about 40° C. up to about 150° C. and for a period oftime of from about 5 hours up to about 80 hours.
 2. The product of claim1 wherein in the process for producing said product the base is selectedfrom the group consisting of sodium carbonate, sodium bicarbonate,potassium carbonate, potassium bicarbonate, lithium carbonate, lithiumbicarbonate, proline, choline, magnesium hydroxide, calcium hydroxide,magnesium carbonate, calcium carbonate and mixtures of lecithin andbase.
 3. The product of claim 1 wherein in the process for productingsaid product the naturally occurring cinnamaldehyde is in the form of asubstance selected from the group consisting of:(i) cinnamon bark; (ii)cinnamon bark oil; (iii) cinnamon leaf; and (iv) cinnamon leaf oil. 4.The product of claim 1 wherein in the process for producing said productthe concentration in the reaction mass of nonionic emulsifier is betweenabout 1% up to about 6% by weight of the reaction mass and thepercentage of water in the reaction mass is from about 50% up to about90% by weight.